For the crispy brussels sprouts:
For the honey pomegranate glaze:
To garnish the glazed crispy brussels sprouts:
PREP: Preheat the oven to 450 F / 230 C and place a rimmed baking sheet with 2 tablespoons / 30 milliliters of the oil in the oven as it comes to temperature. Toss the brussels sprouts in a bowl with the remaining 2 tablespoons / 30 milliliters of the oil, then toss again with the salt to coat evenly. Let the preheated & oiled baking sheet stay in the oven for an additional 5 – 8 minutes after the oven comes to temperature. You want the oil to be shimmering hot, but don’t want to let it smoke, so watch and adjust this timing to suit your oven.
ROAST: Remove the preheated baking sheet from the oven and place it on a trivet. Very carefully – the oil will splatter if you’re too forceful! – tip the brussels sprouts onto the baking sheet and use tongs to place them all cut side down. Roast the brussels sprouts until they are caramelized and deeply colored on both sides, but softened and tender inside, about 20 minutes. Remove the brussels sprouts from the oven and transfer them to a mixing bowl.
REDUCE: While the brussels are roasting, make the glaze. Warm the honey in a small saucepan over medium heat. Whisk in the red wine vinegar and pomegranate molasses, then bring to a gentle simmer and reduce the heat. Cook until the glaze reduces and thickens enough to coat the back of a spoon. Remove from the heat.
DRESS: Toss the crispy brussels sprouts with the pomegranate glaze just before serving. Season with salt and pepper (omit pepper for AIP), to taste. Sprinkle with the pomegranate arils and freshly grated lime zest, then serve immediately.
You will need to adjust your cooking times a little each way if your sprouts are very much larger or smaller.
Choose a pomegranate molasses without added sugars or other additives. The only ingredient should be pomegranate juice, like this one.