Roasted Brussels Sprouts with Pomegranate, Walnuts & Pecorino

I love pomegranate seeds. They're not just colourful, I love the crunch and the subtle sweetness it lends to any savoury dish.

Ingredients (feeds 4-6):
8 cups brussels sprouts, stems trimmed and halved
4 tbsp extra virgin olive oil
sea salt
1 cup fresh pomegranate seeds
1 cup walnuts, broken roughly
1/2 cup grated/shaved truffle pecorino (parmesan or grana padano will also do)

1) Season brussels sprouts in olive oil and salt, and roast at 200C for 30-45 minutes, turning over at the midway point.

2) Serve topped with pomegranate seeds, walnuts, and as much grated pecorino as you like.

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