Step 1

Preheat oven to 400°

Step 2

Arrange sprouts in a large baking dish in a single layer

Step 3

Drizzle with olive oil and toss evenly to coat

Step 4

Season generously with sea salt & pepper

Step 5

Bake for 25-30 minutes until crispy and golden brown, flipping halfway through

Step 6

During the last 5-6 minutes of roasting, place the walnuts in the oven on a cookie sheet to toast

Step 7

Prepare the sauce while the sprouts are roasting

Step 8

Using a small skillet, add in the pomegranate molasses first, then the remaining sauce ingredients

Step 9

Stir to combine over a little less than medium heat, cook for 10 minutes stirring occasionally

Step 10

Remove from heat and discard rosemary sprig

Step 11

Remove the sprouts and walnuts from the oven and let stand for about 5 minutes

Step 12

Drizzle sauce over sprouts, toss to distribute the sauce, place on a serving dish/plate

Step 13

Finish by sprinkling walnuts and pomegranate seeds over the dish