Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup and crisp, golden-brown edges.

Toss halved sprouts with olive oil, salt, and pepper in a large bowl. Ensure each sprout is well-coated to caramelize evenly.

Roast sprouts cut-side down on the prepared sheet at 425°F for 20–25 minutes until tender centers and crispy, golden edges form.

Combine roasted sprouts in a serving bowl. Sprinkle vibrant pomegranate arils over the top for a juicy, sweet-tart burst.

Garnish with a light drizzle of balsamic glaze and toasted walnuts for extra crunch and nutty depth. Serve immediately.