Roast sprouts with walnuts and pomegranates

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss 800g trimmed and halved brussels sprouts with a glug of veg oil on a roasting tray, then roast for 10 minutes.
2. Add 50g walnut halves and a handful of fresh sage leaves, toss to coat, then return to the oven for 5 minutes.
3. Drizzle 2-3 tbsp pomegranate molasses over, shake the tin to coat everything, then tip onto a warmed serving plate or bowl and scatter over a handful of pomegranate seeds.