Cast Iron Brussels Sprouts with Pomegranate and Garlic

0 Preheat oven to 400°F. 
1 Trim the ends of the Brussels sprouts and slice in half lengthwise. 
2 Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin. 
3 Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized. 
4 Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
5 Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.