Maple Roasted Brussel Sprouts with Pomegranate

Clean and slice brussel sprouts into 1/4 inch slices and place in medium bowl. Add diced carrots and toss with olive oil, coating all vegetables.

Place in single layer on baking sheet and roast in 350° oven for 20 minutes.

While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl. Remove vegetables and place in bowl and toss with mixture.

Place them back on baking sheet and return to oven for 10 minutes.

Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.