Preheat the oven to 425°F (218°C).

Prepare the produce: Cut the apple into wedges. Slice the sweet potato into ½-inch rounds. Trim the ends of the Brussels sprouts, then cut them crosswise into 4 thin slices. Peel the shallot, then slice it thinly crosswise. Place the apple wedges and sweet potato slices in one bowl, and the Brussels sprouts and shallot in another.

Cut the vegan sausages into quarters on a bias. You can also slice them into rounds or leave them whole, depending on your preference.

To the bowl with apples and sweet potatoes, add ½ tablespoon (7 ml) olive oil, plus the cinnamon and nutmeg. Toss well to coat.

To the bowl with Brussels sprouts and shallot, add the remaining ½ tablespoon olive oil, along with the garlic powder, onion powder, and salt. Toss to coat.

Spread everything evenly on a large lined baking sheet. Top with a few sprigs of fresh rosemary and pieces of fresh sage.

Bake for 25–30 minutes, or until the vegetables are tender.

Serve warm with rice, quinoa, or another grain. You can also simply enjoy on its own.