Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.

Prepare the Brussels sprouts: Trim the tough ends off the Brussels sprouts and remove any loose outer leaves. If the sprouts are particularly large, cut them in half lengthwise to ensure even cooking. Smaller sprouts can be left whole.

Toss the Brussels sprouts with olive oil, salt, and black pepper. Ensure each sprout is lightly coated. This seasoning is crucial for bringing out their natural flavor.

Arrange the seasoned Brussels sprouts in a single layer on a baking sheet. If you are using skewers, thread 3-4 Brussels sprouts onto each soaked wooden skewer.

Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and nicely browned with some crispy edges. If grilling, place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until tender and charred.

While the Brussels sprouts are roasting or grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat.

Continue to simmer the glaze for 5-8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Be careful not to reduce it too much, as it will thicken further as it cools.

Once the Brussels sprouts are cooked, remove them from the oven or grill. If they are on skewers, arrange them on a serving platter.

Drizzle the warm balsamic glaze generously over the roasted or grilled Brussels sprouts.

Sprinkle the fresh pomegranate seeds over the glazed Brussels sprouts. The bright red seeds provide a beautiful contrast and a burst of juicy sweetness.

Serve immediately as an appetizer or side dish.