Remove the stalks and bruised outer leaves from the brussel sprouts. Slice in half. Place on a baking tray and toss with melted coconut oil and a pinch of salt. Roast in the oven for 20 – 25 minutes until golden and crispy.
Meanwhile, mix all the dressing ingredients together in cup.
When the sprouts are crispy, place in a serving bowl, toss with the dressing, pecans, pomegranate seeds and fresh parsley.