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Reheat the oven to 450 F.
In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary, and berbere until well-combined.
Season with salt and pepper, and toss to combine.
Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.
Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted for about 4 minutes.
Add the parsley, ¼ teaspoon rosemary, maple syrup, vinegar, and a generous pinch of salt, and stir to combine.
Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.