1) Trim ends of sprouts if they are brown. Shred brussels sprouts in a food processor or chop roughly but small.
2) Heat a skillet (or wok with a lid) with olive oil and garlic. Sauté for 1 minute. Add shredded brussels sprouts and water. Cover and cook for 2 to 3 minutes, then remove the lid. Stir and continue cooking until the vegetables start to brown. (Exact cooking times will vary with the amount of vegetable and the size of the pan used.)
3) Add salt and pepper (optional) to taste. Garnish with pomegranate seeds or toasted nuts (optional).