Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Toss Brussels sprouts, 1 tablespoon olive oil, the salt, and pepper in a large bowl. Spread into a single layer on prepared baking sheet.
Bake for 20 to 25 minutes or until Brussels sprouts are tender and browned.
Toss warm Brussels sprouts with remaining 1 tablespoon olive oil, the vinegar, and honey in a serving bowl, and sprinkle with pomegranate seeds. Serve immediately.