In a large bowl, toss together vegetables, olive oil and salt. Spread in an even layer on 1-2 foil lined baking sheets. Make sure the Brussels are flat side down.
Roast for 30 minutes, or until the veggies are golden browned, tender and delicious, tossing occasionally.
While the veggies are roasting, heat honey in a medium saucepan over medium heat until heated through and thick. Remove from heat and stir in horseradish sauce. Pour as much as you like over the veggies, toss and serve warm garnished with cilantro, pomegranate arils and walnuts!