Preheat oven to 350 degrees.
Toss cut Brussel sprouts with salt and pepper.
Heat an oven-proof sauté pan (cast iron works well) over medium-high heat. Add Brussel sprouts, cut side down.
Sauté over medium-high heat for about 5 minutes until lightly browned.
Remove pan from heat and add shallots and garlic and any herbs you are using.
Place pan in preheated oven for about 10 minutes. You should be able to pierce the spouts with a sharp knife with a bit of pressure.
Remove pan from oven and add brown sugar and toss to coat the sprouts.
Deglaze the pan with the vinegar over medium-high heat. Toss well to ensure spouts are covered with the glaze.
Taste and add seasoning if needed.
Add pomegranate seeds and almonds and toss gently.
Garnish with fresh herbs if you like. Serve warm or at room temperature.