Thoroughly wash 2 pounds of sweet potatoes and 1 pound of Brussels sproutsunder cool, running, drinkable water. Cube the sweet potatoes into½-inch pieces. Trim off the stem end of theBrussels and slice them in half. Set aside in a large bowl.
In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1 tablespoon of maple syrup, 1 teaspoon of garam masala, and 1 teaspoon of kosher salt. Pour the sauce over the sweet potatoes and the Brussels sprouts, toss until all the vegetables are evenly coated.
On one (or two) large rimmed baking sheet trays, spread the vegetables out so they lay flat in a single layer. Make sure the Brussels sprout halves are cut-side down, this will encourage them to slightly crisp on one side. Roast for 30-40 minutes, turn the pans halfway through and toss the vegetables with a spatula to prevent burning. Vegetables should be tender and browned.
While they are roasting, make the miso-tahini sauce. Chop 2 cloves of garlic and grate ½ teaspoon of fresh ginger. In a small food processor, blend the garlic, ginger, ⅓ cup of tahini, ¼ cup of almond butter, ¼ cup of rice vinegar, 2 tablespoons of white miso, 2 tablespoons of maple syrup, 1 tablespoon of tamari, ¼ teaspoon of crushed red pepper flakes, and ¼ cup of water. Blend until smooth and creamy. If the sauce is too thick, add a bit more water. Taste and adjust seasoning as needed. Set aside.
When the vegetables have finished roasting, adjust their salt levels to taste and pour the vegetables into a large serving dish. Chop ¼ cup of roasted hazelnuts. Sprinkle hazelnuts and ¼ cup of pomegranate seeds across the top of the roasted veggies. Lastly, drizzle with the miso-tahini sauce. Eat up, Mama!