Preheat oven to 425*. Keep a pan in upper third rack so it gets extra hot for good sprouts browning.
Toss the sprouts, shallot, and thyme in a bowl with salt and pepper.
Once the oven is hot, add a good slick of oil to the pan and put it back in the oven for another minute for the oil to heat up too.
Then plop the sprouts in, cut side down if you want to be compulsive about life, and let them roast their little butts off for 15 minutes -- until they've caramelized and the leaves are crispy.
Sprinkle sprouts with the za'atar, coating well.
At this point I'd suggest you move them to the plate so you can finish it and keep it all pretty.
Once on the serving dish, scatter the pomegranate, scallion, and pistachios over the whole business.
Swirl generous swoops of pomegranate molasses over the plate, a last pinch of sea salt, and serve.