Preheat oven 400 degrees F.

On baking sheet lined with parchment paper, arrange quartered Brussels sprouts. Top with olive oil, cumin, salt and pepper. Toss until evenly coated. Roast around 35 minutes, shaking pan or flipping Brussels sprouts halfway through to ensure even cooking. When done, they will be crisp and speckled golden brown.

Meanwhile, to toast walnuts, set skillet over medium-low heat. Add chopped walnuts and stir frequently (to avoid burning) for 4-5 minutes. Remove from heat and set aside.

In large bowl, mix Brussels sprouts, pomegranate seeds and walnuts. Stir to combine.