Sheet Pan Warm Brussels Sprouts Salad

Instructions

1. Place a rack in the center of your oven and preheat oven to 425ºF. Line a baking sheet with parchment paper.
2. Whisk together the dressing ingredients: oil, vinegar, maple syrup, honey, salt, and black pepper (or shake them together in a mason jar). Place the Brussels sprouts, shallots, and bacon on the baking sheet and drizzle half of the dressing over the top. Toss to coat, then spread into a single layer. Roast for 20 minutes, then remove from the oven and toss. Continue baking for 5 to 10 additional minutes, until the Brussels sprouts are caramelized outside and fork tender. With a spatula, transfer to a serving bowl.
3. To the now-empty sheet pan, add the pecans and toss to coat in any drippings left on the pan. Return the pan to the oven until the pecans are toasted, about 5 minutes. Don't walk away!
4. Top with the toasted pecans, pomegranates, and Parmesan. Drizzle with a little more dressing. Enjoy warm or at room temperature.