Preheat oven to 425 degrees. Toss the sweet potatoes cubes in a large bowl with olive oil, rosemary, salt, pepper, and chipotle powder. Transfer onto a rimmed baking sheet and roast for 20-25 minutes, until tender and browned.

To make the dressing, combine the lemon juice, Dijon, maple syrup, and olive oil. Season to taste with salt and pepper.

Toss the shaved Brussels sprouts with as much of the dressing as desired and top with the cheese, pomegranate arils, toasted hazelnuts, and roasted sweet potato cubes.