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Preheat the oven to 425ºF.
Combine the olive oil, balsamic vinegar, orange juice, garlic powder, salt, and black pepper in a medium bowl and set aside.
Bring a pot of salted water to a boil over high heat. Once boiling, add the brussels sprouts, and boil until just fork tender, 10 to 13 minutes. Drain the water and add the brussels sprouts to a lined sheet pan, keeping a ½-inch of space between the sprouts.
With the bottom of a glass jar or cup, press down to smash each sprout. Evenly drizzle the oil and spice mixture across the sprouts. If the jar or glass sticks to the sprout, lightly oil the bottom of it before smashing.
Bake until the brussels are starting to brown, about 20 minutes, then remove the sheet pan from the oven and flip each brussels sprout over. Bake until brown and very crisp, 10 to 15 minutes.
To serve, drizzle honey over top and sprinkle with the orange zest and pomegranate seeds.