Preheat oven to 180C

Cut the hard stalk end off the sprouts and remove the outermost leaves if they are weary and then cut the sprouts in half from stalk to tip. Place them in a bowl and add the olive oil and maple syrup and using your hands mix well making sure they are all coated.

Cut the stalks of the fennel bulb and remove the very hard part of the core and then slice into 4mm thick pieces and add to the sprouts. Season with sea salt.

Peel the red onion and then cut into small wedges and add these to the bowl of sprouts and fennel. Mix all three vegies together and then pour the vegie mix into a baking dish.

Place the baking dish uncovered into the oven and cook for approx 30 – 40 mins until the spouts have started to caramelise and turn brown on the edges. 

Remove from the oven and place the vegies onto a serving plate. 

Using the back of a spoon, knock the back of the pomegranate to release the seeds over the vegies and then sprinkle with the toasted pepita seeds.

Serve hot or warm.