On sheet pan, toss 1 lb brussels sprouts, trimmed and halved, with 1 Tbsp olive oil. Roast at 425F until browned and tender, about 15 minutes. Stir together 1 cup Greek yogurt; 1 clove garlic, minced; and 3/4 tsp each salt and pepper. Spread mixture on platter and top with roasted sprouts; 1 lg grapefruit, segmented; 1/4 cup pomegranate seeds; and 1 Tbsp sesame seeds. Season with salt and pepper to taste.