Preheat oven to 400°F. Line a baking sheet with parchment paper.
Add brussels sprouts and sweet potatoes to the prepared pan. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and season with 1 teaspoon salt and pepper; toss to combine.
Spread veggies out evenly and bake for 30 minutes, turning once during cooking time. Once crispy and fork tender, remove from oven.
Add remaining 2 tablespoons olive oil in a large skillet, over medium-high heat. Add cauliflower rice and cook for 3-4 minutes, until warmed through. Add 1-2 tablespoons of liquid, and season with remaining 1 teaspoon salt, plus more to taste. Continue to cook 1-2 minutes. Add roasted veggies, pecans, cranberries, pomegranate seeds, and chives. Stir to coat. Enjoy!
