Whaddya know - it worked great!
Roasted Brussels Sprouts with Pomegranate and Walnuts
adapted from Bobby Flay's Mesa Grill Cookbook
1 small container Brussels sprouts, trimmed
Salt and freshly ground pepper
1 tsp butter
1/4 cup pomegranate seeds
2 T toasted walnuts, finely chopped
Preheat oven to 350 degrees F. Slice sprouts, drizzle with olive oil and season with salt and pepper to taste, tossing to coat. Place cut side down on a foil lined baking sheet and roast for 20-25 minutes or until one is easily pierced with the point of a knife. Remove from the oven and toss with the butter, pomegranate seeds and walnuts. Serve immediately.