Roasted Brussels with Pomegranate & Walnuts:

Add walnuts to a large sheet tray. Place in oven and heat the oven to 425 degrees F. Watch them closely, stirring now and then; be ready to remove promptly. Generally, they’re done when you get a first whiff of them. Remove immediately from the sheet tray to a bowl to cool. You’ll reuse the tray, set it aside for now.

In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread evenly on sheet tray, cut side down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway to three-quarters of the way through, or as soon as they are brown on the cut side. If the Brussels at the edges of the tray are browned first, move them to the center as you flip and leave the others; check those and flip them in a minute or two.

When the brussels sprouts are done roasting, drizzle them with a little white balsamic or the White Balsamic Vinaigrette and toss. Add the toasted walnuts and the pomegranate seeds and toss again.

White Balsamic Vinaigrette:

Whisk ingredients together. Taste and adjust by adding more honey, vinegar or salt and pepper as desired. Drizzle over Brussels when warm from the oven. Use a light hand; there will be a little extra. Pass at the table or save for a salad.