Preheat oven to 450 degrees F. Meanwhile, in a large bowl, toss the Brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes, or until tender. Transfer sprouts to a mixing bowl and add pecans. Mix well. Pour mixture into serving bowl, top with pomegranate seeds and molasses, if using. Serve warm.
3 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
In a small sauce pan, combine all ingredients. Simmer for 80 - 90 minutes, stirring every 10 minutes. The liquid will reduce to one cup of molasses. Cool completely. Store in the refrigerator for up to one month.