Roasted Brussels Sprouts & Pomegranate Slaw

0 Preheat oven to 375°F.
1 Remove the stems of the brussels sprouts, then thinly slice into disks. Toss them with the olive oil, salt, and pepper, and spread them out onto a large sheet pan. 
3 Bake the brussels sprouts for 30 minutes, or until they're starting to brown but not burn.
2 Whisk the vinegar, honey, and ginger in a small bowl. Pour over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve!