Preheat oven to 450F.
Toss the diced sweet potatoes in 1 tablespoon extra virgin olive oil, 1 tablespoon maple syrup, and pinch of salt. Evenly spread on a pan lined with parchment paper, then bake for 15 minutes untouched.
Toss the brussel sprouts in the remaining 1 tablespoon extra virgin olive oil and 1/4 cup maple syrup. Add the brussel sprouts to the pan with the sweet potatoes.
Bake for 25-30 minutes, checking periodically and flipping them occasionally to prevent any burning.
Toss the roasted vegetables with the pomegranate seeds to serve warm.