Pre-heat oven to 400 F.

Trim the outer layers if it looks bruised or browned leaves. Cut them in half or quarters if they are huge.

I like them into smaller pieces to get better roasting or char on them. Transfer them to a mixing bowl, in another small bowl add olive oil, salt and pepper. Whisk the oil mix. Pour the oil mix on the sprouts.

Toss them to mix well and make sure the olive oil is coating each of them.

Roast them in the oven for about 30 minutes or until they have the char on them turning and tossing them at 15 minutes interval. After 15 minutes, I will quickly give them a toss to change the position in order to get browning on all sides.

While they are in the oven-make the dressing.

In the same mixing bowl, we used earlier mix the balsamic vinegar, honey, sriracha and if you like you can add 1 tsp of extra olive oil too. Give it a nice whisk. Once the sprouts are done roasting, remove them in the balsamic dressing. Toss with the help of tongs or two salad spoons until they are well coated.

Garnish them with pomegranate arils. Serve.