Pre-heat the oven to 180ºC.
Trim the Brussel sprouts and rinse them under a running tap. Tip into a large baking tin and massage in the olive oil if using. Roast in the oven for 15 minutes or until the sprouts start to brown.
Place the molasses, balsamic vinegar, maple syrup, extra virgin olive oil, salt and pepper in a jar and shake well to combine.
Remove the baking tray from the oven and transfer the roasted Brussel sprouts to a serving dish. Pour the dressing over the sprouts. Scatter the pomegranate seeds over the top and serve straight away.
