Preheat your oven to 400 degrees F.
Line a large baking pan with parchment paper, and spread out the halved and de-stemmed brussels sprouts evenly.
Coat with 1-2 tbsp grass-fed ghee, 1 tsp of sea salt and fresh black pepper + chile flakes to taste.
Roast for 25 minutes, flipping halfway through.
Remove at 25 minutes and mix in chopped pistachios. Drizzle with maple syrup and molasses, mixing everything on the pan together well.
Place back in the oven for 5 more minutes or until nuts are crispy and caramelized.
When finished roasting, remove from oven and sprinkle with pomegranate seeds, fresh mint and optional goat cheese. Serve right away.
