This would be even better sprinkled with some toasted pine nuts!

The sauce or glaze (from her website): And then—and this is totally optional!—grab a bottle of pomegranate sauce, otherwise known as pomegranate molasses because of the dark, thick, rich color and consistency! I learned this trick from Bobby Flay many moons ago, when he traveled to the ranch for our Thanksgiving Throwdown, and I’ve been drizzling my sprouts with the stuff ever since!

You can also do a balsamic glaze instead, which gives it a nice bite. Instructions for that glaze are here- http://thepioneerwoman.com/cooking/caprese-salad/ Yum!