Preheat the oven to 180ºC. Line a baking tray with parchment paper.
Clean the sprouts by removing the outer leaves, remove the stem and halve them.
Place into a bowl and mix with the olive oil, orange juice and salt. Spread on the baking tray and roast until golden, about 20 minutes.
When ready, remove from the tray and stir in the pomegranates and hazelnuts. Serve.