Savory Brussels sprouts in pomegranate molasses

This recipe is inspired from many different Middle Eastern recipes. I became intrigued after seeing Brussels sprouts prepared like this on a television show, but I couldn’t find a recipe. This is a simpler version of my earlier recipe for Brussels sprouts with pomegranate molasses and  pine nuts. It is delicious, different, and addictive – and may even convert sprout haters! 
Pomegranate molasses is a popular Middle Eastern ingredient. This thick, tart syrup of pomegranate juice can be hard to find, but persist. It is delicious on lamb, in salad dressing, and in a variety of Middle Eastern dishes.  
Preheat oven 400 F/200C
2½ cups large fresh Brussels sprouts – washed and trimmed. Cut large spouts in half or quarters, as you prefer, for even roasting.
Pam, or a small amount of oil, to oil baking pan.
2½ Tbsp. pomegranate molasses
2 Tbsp. pine nuts
Salt and pepper
Several (4-5) large peeled cloves of garlic
Place prepared sprouts in a lightly oiled shallow pan just large enough to hold them. I line my pans with foil as pomegranate is hard to clean up.
Season the sprouts with salt and pepper.
Drop in the whole cloves of garlic. They will roast. I discard them but the taste is not strong.
Pour the pomegranate syrup over and toss well.
Sprinkle the pine nuts.
Roast in preheated 400F/200C oven for 25-30 minutes until tender. Do not overcook. This dish is great with lamb, chicken, and fish, or for vegetarians, with lentils, rice, or a mélange or roast vegetables. It really is delicious. 
Check the vegetables after 15-18 minutes as all ovens are different and you do not want to burn them.