Preheat the over to 150 degrees celsius.
Wash the brussel sprouts and add them to a food processor. Pulse several times until finely chopped.
Finely dice the onion.
Add the pecans to a small bowl with the hot smoked paprika, maple syrup and liquid smoke if using. Mix until the pecans are coated.
Transfer on to a baking tray lined with grease proof paper and roast in the oven for 15- 20 minutes until golden brown.
Heat 1 tbsp of macadamia nut oil in a large frying pan. Sweat the onions until sort and translucent. Add the brussel sprouts and apple cider vinegar. Fry until the sprouts are golden and crispy, adding more oil and seasoning where necessary.
One ready to serve, stir the smokey pecans and pomegranate through the sprouts and drizzle the whole thing with plenty of balsamic vinegar.
Finish with more pomegranate and pecans, and serve immediately.