Cut ends off of brussels sprouts and cut in half. Remove any brown outer leaves.
Place trimmed brussels sprouts in a bowl and toss with olive oil. Spread evenly over a parchment lined rimmed sheet pan. Season with S&P.
Roast for 20 minutes until golden brown and slightly charred.
Remove from oven, transfer brussels sprouts to a bowl. Toss with pomegranate molasses and fresh pomegranate seeds. Top with fresh orange zest to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pomegranate-roasted-brussels-sprouts/