Preheat oven to 400˚F (200˚C). In a large mixing bowl, mix the olive oil, smoked paprika, cumin, coriander, cayenne, and sea salt. Add the sliced Brussels sprouts and shallots, and mix well. Place in a earthenware or gratin baking dish of approximately 8″x11″. No need to place in a single layer, as we will be tossing them during cooking.
Place in the oven and roast for 10 minutes. Remove from the oven and toss. Return to the oven and roast for an additional 10 minutes. Remove from the oven once more, toss and return to the oven for another 10 minutes, for a total of 30 minutes.
Remove from the oven, add the pomegranate seeds, the zest of the lemon and a generous squeeze of lemon juice, and toss well. Bon appétit!
Keywords: Brussels sprouts, pomegranate, spices