– Prep the Brussels Sprouts

• Trim off the hard ends and a small part of the stem without cutting too deep (to keep the leaves intact).

• Slice each sprout in half lengthwise and remove any wilted or yellow leaves.

• Soak the sprouts for a few minutes in a bowl of water with a splash of vinegar to remove dust or insects.

• Drain well and pat dry gently with a clean towel or paper napkins, this step is key for even browning.

– Prep the Pumpkin

• Peel the pumpkin if not organic, remove the seeds and stringy parts, then cut into 1-inch cubes.

• Try to keep the pieces uniform so they roast evenly and caramelize beautifully.

– Roast the Vegetables

• Preheat your oven to 400°F (200°C).

• In a large bowl, toss the Brussels sprouts and pumpkin cubes with 3 tbsp olive oil, salt, and pepper until well coated.

• Spread the vegetables on a parchment-lined baking sheet in a single layer for even roasting.

• Bake for 15–20 minutes, flipping halfway through, until golden and tender inside.

– Dress and Serve

• Transfer the roasted vegetables to a serving bowl.

• Add the pecans and pomegranate seeds.

• In a small bowl, whisk 1 tbsp olive oil with 3 tbsp pomegranate molasses and drizzle over the vegetables.

• Toss gently, adjust seasoning, and serve warm or at room temperature.