Averie Cooks

-1 Preheat oven to 400F (use Convection if you have it), line a baking sheet with aluminum foil for easier cleanup, and clean the Brussels sprouts by slicing off the tough ends and halving them; some of the leaves will detach and this is okay; set aside.
-1 To a large bowl, add the oil, garlic, salt, pepper, and whisk to combine.
-1 Add the Brussels sprout halves to the mixture and gently toss to evenly coat.
-1 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.
-1 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.
-1 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.
-1 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.
-1 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.
-1 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.