1 1/4 pounds Brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
Celtic Sea Salt
3 tbsp pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
1 tbsp finely grated orange zest
Preheat the oven to 375
Put the Brussels sprouts in a roasting pan; toss with the extra virgin olive oil and season with Celtic Sea Salt.
Roast in the oven until light golden and a fork inserted into the centers goes in without any resistance, about 45 minutes.
Place sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and orange zests.