Preheat oven to 425°F.
Trim ends of brussel sprouts, and cut large sprouts in half.
Place brussel sprouts on baking sheet, and drizzle with oil.
Toss to cover all brussel sprouts with oil.
Spread brussel sprouts so none are touching and are all cut side down.
Bake for 10 minutes.
Remove brussel sprouts from oven, and flip.
Return to oven for an additional 8 minutes.
Remove brussel sprouts from oven, and push into a pile.
Drizzle with maple syrup.
Carefully toss brussel sprouts to coat evenly.
Sprinkle with salt.
Spread brussel sprouts over pan so none are touching again.
Return to oven for 4 minutes.
Transfer brussel sprouts to a serving bowl.
Top with pomegranate arils.
Serve.