I made these inspired by a dish at Zaytinya, a restaurant near us.
1 lb brussels sprouts, halved
a couple spoonfuls of pomegranate seeds
1 tbsp coriander seeds
1/4 cup dried barberries (cranberries would work)
1/4 cup pine nuts
Heat oil in pan. Brown brussels sprouts (about 10 minutes total). Add coriander seeds and pine nuts and toast a minute or two.
On a platter, spread some greek yogurt and some olive oil. Put sprouts mixture on pan. Garnish with pomegranate and barberry seeds.