Step 1

Pre-heat your oven to 200°C / 400°F. Trim and halve your Brussels sprouts.

Step 2

On a large sheet pan, toss the Brussels sprouts with the olive oil and season with salt and pepper.

Step 3

Arrange the sprouts cut side down on the tray, and place into the oven to roast for 15-20 minutes, until golden brown and crisp on the outside.

Step 4

While the sprouts are roasting, make your dressing. Whisk together miso paste, maple syrup, soy sauce, apple cider vinegar, olive oil, and Dijon mustard until smooth. Taste, and adjust seasonings if necessary.

Step 5

Remove the sprouts from the oven, and side them into a serving dish. Toss with about half of the dressing, and then scatter pomegranate arils over top.

Step 6

Serve warm or at room temperature.