Preheat the oven to 425 degrees.
Make the dressing with the first 5 ingredients in a glass bowl. Whisk together.
Carve the pomegranate (or purchase pomegranate arils as is) - best way to do this is cut the pomegranate in half, then in smaller chunks so you can easily remove the arils from the pulp into a glass container.
Using a sheet pan, toss together brussels and shallots. Pour 2/3 of the dressing over the veggies and mix. Bake on lower rack for ~20-25 min. Watch closely and stir throughout the cooking time to prevent burning.
Remove the brussels from the oven, place into a serving dish and top with the pom arils and the remainder of the dressing. Mix in. Enjoy!
NOTE: when carving your pomegranate, do not wear white or have critical papers nearby as the pom juice will travel! :)