Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.

In a large mixing bowl, combine your broccoli with your pesto sauce.

Lightly season with sea salt and ground pepper to taste and using your hands thoroughly toss until well coated.

Immediately transfer to the prepared baking sheet and roast for 15-18 minutes, turning occasionally until broccoli and stems are tender-crisp.

While your broccoli is roasting heat a heavy skillet over low heat, add in your pine nuts, and allow to toast for just 30-45 seconds, tossing frequently in the pan to prevent them from burning.

Once golden brown, immediately transfer them to a plate.

Place your roasted pesto broccoli in a serving bowl and sprinkle with toasted pine nuts and your pomegranate arils.

Enjoy!