Vegan Roasted Brussels Sprouts, Butternut Squash and Apple With Candied Walnuts

I adapted this from The Temporary Vegetarian column in the NYT.
Next time around I would put all of the cut produce in a much larger baking area so that they could all slightly char and crisp without getting mushy from surrounding veggies.
Aside from that minor texture issues in a couple of spots, I thought the taste of this was wonderful. (Oh and if you're hungry (read: pigs like us) and thinking this will serve two people as a main dish...you might want to double it -- we definitely wanted a bit more.)

Ingredients

* 1 1/2 cups brussels sprouts, trimmed, halved
* 2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
* 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
* 1 shallot, cut crosswise into 1/4-inch slices
* 2 tablespoons olive oil (or Pam if you want to omit some fat/calories)
* 5 fresh sage leaves
* Salt and freshly ground pepper
* 1/2 tablespoon maple syrup
Candied walnuts
Craisens/dried cranberries

Method

1. Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour.
2. Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces and 2 to 3 tablespoons of craisens. Return to oven for about 5 minutes, then serve.