Remove the stems of the Brussels sprouts then thinly slice into disks. Toss with oil, salt, and pepper. Spread out onto a large sheet pan and bake for 30 minutes, or until they’re starting to brown but not burn.
Whisk the vinegar, honey, and ginger in a small bowl. Pour over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve!