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Preheat the oven to 400°F.
Wash and trim the Brussels sprouts, pat dry. Cut the sprouts in half and place in a large, oven safe, roasting dish.
Drizzle the Brussels sprouts with the olive oil, salt and pepper and toss to combine.
Roast in the oven for 10 to 15 minutes (shorter for smaller sprouts, longer for larger sprouts) and then toss. If the sprouts are looking dry, drizzle a teaspoon or two of olive oil over the top.
Reduce the temperature to 375°F and scatter the pistachio nuts over the top of the sprouts. Return to the oven for an additional 5 to 10 minutes. Sprouts should be fork tender and golden brown. Keep an eye on the pistachios - they should be toasted, not burnt.
Prepare glaze while sprouts finish roasting.
Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat.
Stir frequently until the sugar has dissolved. Bring to a simmer, and let simmer for 7 to 9 minutes, stirring occasionally, until the mixture has reduced by half. It should be visibly thick and syrupy. Check for consistency by dipping a spoon in the glaze. If the glaze coats the back of a spoon, it is done.
Remove from the heat and set aside to cool.
Remove the sprouts from the oven and scatter the pomegranate seeds on top.
Drizzle with balsamic glaze and garnish with fresh sprigs of thyme. Serve immediately and enjoy!