Preheat oven to 400 degrees F. Wash thoroughly, remove the outer leaves and cut off the brown ends of the Brussel Sprouts.

Mix them in a bowl with olive oil, salt and pepper. Pour onto a baking sheet and roast for 25-30 minutes or until crispy on the outside and tender on the inside.

Place all seeds from a pomegranate into a bowl and set aside.

Serve immediately with fresh pomegranate seeds.