Pan-Roasted Pomegranate Brussel Sprouts

1. Heat a medium sauté pan over high heat and coat the bottom of the pan with oil.
2. Cook the brussel sprouts cut side down until caramelized. Season with salt and pepper totaste.
3. Over a bowl pat the back side of the pomegranate until the seeds pop out.
4. Sprinkle the seeds over the brussel sprouts and cook a couple seconds until the juices release slightly and the seeds become soft.

Pairs nicely with: Cornish Hens with Cornbread Stuffing