Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.

Add the Brussels sprout halves to the mixture and gently toss to evenly coat.

Place the Brussels sprouts, cut side down, on the prepared sheet pan, and roast for approximately 20-25 minutes, or until the undersides of the Brussels are nicely browned. If you're using a Convection oven, start checking after 15 minutes.

While the sprouts are roasting, make the balsamic glaze. To a high-sided medium sauce pan (it will bubble up quite a bit so use something with sufficient depth), add the balsamic vinegar, honey, and bring to a boil over medium-low heat, whisking occasionally.

Allow the mixture to gently bubble and reduce until the glaze is thick enough to coat a spoon, and the consistency of runny honey, approximately 10 minutes however keep an eye on it because everyone's mixture will boil, evaporate, and reduce at a different rate.

When the sprouts have finished roasting, add them back into the orignal bowl you used to toss them, and drizzle the balsamic glaze over them. Although I use all the glaze, depending on your personal preference, it is not mandatory to use it all.

Place them back on the sheet pan, this time with the cut side facing up, optionally evenly sprinkle with the time, and roast for an additional for approximately 7 to 10 minutes. Keep a close eye on them because the sugar (honey) in the glaze will be prone to burning in the final moments of roasting.

Remove them from the oven, place them into a serving bowl, add the pomegranate seeds*, toss to combine, and serve immediately. The Brussels sprouts are best fresh because they are the crispest, but will keep airtight in the fridge for up to 4 days, noting they will become soggier as they sit in the balsamic glaze; however this is only a texture change and doesn't effect the actual flavor.