1 1/4 lbs. Red Dog Farm Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground pepper
3 tablespoons pomegranate molasses (or sub honey)
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest

Preheat the oven to 375 degrees F.
Put the Brussels sprouts in a medium roasting pan; toss with the olive oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.