Roasted Brussels Sprouts, Butternut Squash & Apple, With Candied Walnuts

1 1/2 cups brussels sprouts, trimmed and halved
2 cups butternut squash, diced into 1-inch chunks
2 cups apple (Honeycrisp, Cortland or Granny Smith), diced into 1-inch chunks
1 shallot, diced
2 Tbs olive oil
1/8 cup sage leaves, diced
salt and freshly ground black pepper
1 cup candied walnuts

1) Preheat oven to 375F. In a large, shallow roasting pan, toss the brussels sprouts, butternut squash, apples 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 starting to crisp, 45 minutes to one hour.
2) Serve with candied walnuts sprinkled on top.

Review: This was initially a very complex recipe, which involved making the candied walnuts! Forget that, Trader Joe's has a wonderful bag of candied walnuts that made this dish much easier. It also called for drizzling a little maple syrup over the dish. I did that on my first bowl, but it didn't add anything to the flavor. When I went back for seconds, I omitted the maple syrup and it didn't taste any different. Therefore, leave it out! This was a wonderful Fall dinner. I'd never had roasted apples before, but doing this makes the apples tangier and more savory. Mmm, tasty!

Adapted from:
http://dinersjournal.blogs.nytimes.com/2011/03/07/the-temporary-vegetarian-vegan-roasted-brussels-sprouts-butternut-squash-and-apple-with-candied-walnuts/