Halve half the sprouts and place on a large baking sheet. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt and roast for 10 - 15, or until slightly charred and al dente. If needed, use the broiler.
Thinly slice the remaining sprouts and place in a large bowl. Like you would kale, “massage” the sprouts with remaining 1/2 teaspoon salt. Add hazelnuts, pomegranate seeds and roasted sprouts to the bowl. Toss to combine with lemon juice and remaining tablespoons olive oil.