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Heat 3 tablespoons of oil in a large cast iron skillet over medium heat.
Working in batches, lay the Brussels sprouts cut side down in a single layer and cook them undisturbed for 5 to 7 minutes until the cut sides are charred, caramelized, and crisp.
Flip and cook another 3 to 4 minutes until the outer leaves are golden and the centers are tender. Repeat the process with the remaining oil and Brussels sprouts.
Transfer the sprouts to a bowl and season them with ½ teaspoon of salt and ⅛ teaspoon pepper.
While the sprouts are cooking, add the balsamic vinegar, pomegranate molasses, maple syrup, Dijon, and the remaining salt to a small saucepan and bring the heat to medium.
Once the liquid reaches a low boil, reduce the heat to low and stir for 7-9 minutes, until thickened.
Transfer the glaze to a bowl and let it sit for 5 minutes.
Drizzle the warm glaze over the Brussels sprouts.
Add lemon zest and top with pomegranate arils and pistachios before serving.