In a large pan, heat avocado oil, sea salt + black pepper to taste on medium low heat. (I usually do a dash of sea salt to help crisp the veggies and a lot more black pepper for seasoning.)
Once heated, add in shredded brussel sprouts + cole slaw/broccoli slaw. You can always add a little more oil or a little water if you need more liquid in the pan. Your goal here is to crisp up the brussels before adding in the honey mustard. Pan sear for about 5-10 minutes and feel free to lower the heat if the brussels start to burn.
Lower the heat to the lowest setting and add in honey mustard dressing little by little with the most being ⅓ of the bottle. Continue cooking the brussel sprouts for another 10-15 minutes to allow the brussels to absorb the flavoring of the marinade.
Turn heat off, cover the pan, and let simmer for a few minutes.
Add in pomegranate seeds right before serving + enjoy!
Recipe by at https://www.littleadaptsbyjax.com/honey-mustard-pomegranate-brussel-sprouts/