Preheat oven to 400 degrees. Line baking sheet with oil or parchment paper.

Trim stems and halve Brussel sprouts. Gently rinse the Brussel sprouts, pat dry with a clean towel for extra crispiness.

Spread sprouts out on sheet pan. Drizzle with olive oil. Sprinkle Kosher salt and fresh ground pepper over sprouts.

Roast in pre-heated oven for 25–30 minutes, flipping halfway, until edges are browned and crispy.

While sprouts roast, add balsamic vinegar to a small saucepan over medium heat.

Bring to a simmer, then reduce heat to low. Let it cook down, stirring occasionally, until reduced by about half (10 minutes).

Stir in honey and dry mustard until glossy and slightly thickened. (It will thicken more as it cools.)

Remove Brussels sprouts from oven.

Drizzle generously with warm honey-balsamic glaze.

Top with pomegranate arils and walnuts.