• Preheat the oven to 400°F.
• Wash and trim the Brussels sprouts, pat dry. Cut the sprouts in half and place in a large, oven safe, roasting dish.
  1 ½ pounds Brussels sprouts
• Drizzle the Brussels sprouts with the olive oil, salt and pepper and toss to combine.
  3 tablespoons olive oil, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper
• Roast in the oven for 10 to 15 minutes (shorter for smaller sprouts, longer for larger sprouts) and then toss. If the sprouts are looking dry, drizzle a teaspoon or two of olive oil over the top.
• Reduce the temperature to 375°F and scatter the pistachio nuts over the top of the sprouts. Return to the oven for an additional 5 to 10 minutes. Sprouts should be fork tender and golden brown. Keep an eye on the pistachios - they should be toasted, not burnt.
  ½ cup shelled pistachios

Balsamic Glaze

• Prepare glaze while sprouts finish roasting.
• Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat.
  1 cup balsamic vinegar, ¼ cup brown sugar
• Stir frequently until the sugar has dissolved. Bring to a simmer, and let simmer for 7 to 9 minutes, stirring occasionally, until the mixture has reduced by half. It should be visibly thick and syrupy. Check for consistency by dipping a spoon in the glaze. If the glaze coats the back of a spoon, it is done.
• Remove from the heat and set aside to cool.

Assembly

• Remove the sprouts from the oven and scatter the pomegranate seeds on top.
  ½ cup pomegranate seeds
• Drizzle with balsamic glaze and garnish with fresh sprigs of thyme. Serve immediately and enjoy!
  sprigs of thyme