2 pounds small to medium Brussel sprouts halved lengthwise
2 tablespoons extra-virgin olive oil
Kosher or sea salt and freshly ground pepper
4 tablespoons pomegranate molasses
1 cup walnut halves, toasted (on a cookie sheet at 350 degrees for 7-10 minutes).
Position a rack in the upper third of the oven and preheat the oven to 400 degrees.
Boil the Brussel sprouts in salted water or steam them over salted water until crisp-tender, about 3 minutes.
Drain and dry thoroughly on paper towels or dish towels. (This step can be done a day ahead; store covered in the refrigerator). On a large baking sheet, toss the sprouts with olive oil, season them with salt and pepper, and spread them evenly over the baking sheet.
Roast the Brussel sprouts, shaking the pan halfway through the cooking, until they are tender, browned in places and any loose leaves are crisped, about 35 minutes. Remove the pan fro the oven, drizzle 2 tablespoons of the molasses over the sprouts, toss, and return the sprouts to the oven for about 5 minutes to glaze.
Remove from the oven and scrape the Brussel sprouts and any juices onto a serving platter. Scatter the walnuts over and around the sprouts, season with additional salt, and drizzle with the remaining 2 tablespoons molasses.