Remove any discoloured outer leaves from the sprouts. Place the sprouts in a roasting dish and pour over the oil. Season with salt and toss together. Roast for 30-35 minutes until charred and tender.
Slice the peeled clementines into thin rounds and arrange them on a serving dish with the cooked sprouts. Drizzle over the pomegranate molasses and garnish with the pomegranate seeds. Serve immediately.