The Occasional Vegetarian'S Roasted Brussels Sprouts, Butternut Squash, And Apple With Candied Walnuts

• 1 1/2 cups trimmed, halved brussels sprouts
• 2 cups peeled butternut squash, 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
• 5 fresh sage leaves
• Salt and freshly ground black pepper
• 1/2 tablespoon maple syrup
• 6 cups vegetable or canola oil, or as needed for frying
• 6 ounces walnut halves
• 2 cups confectioners' sugar
• Kosher salt
• Walnut bread, for serving (optional)

1. Preheat the oven to 375u0b0F. In a large, shallow baking dish, toss the brussels sprouts, butternut squash, apples, and shallot with the olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until the vegetables and apples are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
2. Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when the walnuts are added, the oil will bubble and rise. Heat to 375u0b0F. If using a saucepan, reduce the heat to very low to hold the temperature.
3. In a medium pot over high heat, bring 4 cups of water to a boil. Add the walnuts and boil for 10 seconds. Drain well and immediately toss with the confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
4. Have a baking sheet lined with paper towels nearby. Confirm that the temperature of the oil is 375u0b0F, adjusting as needed. Working in batches if necessary, add the walnuts and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove from the oil and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to 3 days.
5. Remove the vegetables from the oven, drizzle with maple syrup, and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve with walnut bread, if desired.

sprouts, butternut squash, apple, shallot, olive oil, sage, salt, maple syrup, vegetable, walnut halves, confectioners, kosher salt, bread

Taken from www.seriouseats.com/recipes/2012/01/roasted-brussels-sprouts-butternut-squash-apple-candied-walnuts-recipe.html (may not work)