How to Make It
Preheat oven to 350ºF. Spread almonds on a baking sheet and bake until fragrant and lightly toasted, about 5 minutes, shaking pan halfway through. Transfer to a bowl.
Place 2 tablespoons oil in a small, unheated skillet. Add garlic. Turn heat to medium-low; cook, undisturbed, until garlic begins to sizzle. Let sizzle for 30 seconds, then transfer to a bowl. Add vinegar, miso, tamari, and honey and whisk until well blended.
Warm 2 tablespoons oil in a large skillet over medium heat. Add brussels sprouts, season lightly with salt, and cook, stirring often, until sprouts have softened but are still bright green, about 3 minutes. Pour in dressing and saute 1 minute. Transfer to a serving bowl, drizzle with remaining 1 tablespoon oil, sprinkle with almonds and pomegranate seeds, season with salt and pepper if desired, and serve.