Preheat your oven to 400° F. Line a rimmed baking sheet with parchment paper. Then spread the sweet potato slices out in a single layer. Drizzle them with the olive oil, turning to coat them on both sides. Then season with salt and pepper.
Transfer the baking sheet to your preheated oven and roast the sweet potatoes until they are cooked, about 15 to 20 minutes. They should be tender and starting to brown in some places. Remove the baking sheet from your oven and set it aside.
Meanwhile, toss the shredded Brussels sprouts in a medium bowl with the olive oil, vinegar, maple syrup, salt, and pepper. Set aside.