Evercrisp apples work great in this dish because they stay firm when baking.
Preheat oven to 425F.
In a medium bowl, toss sweet potatoes and Brussels sprouts with 2 tbs oil and sprinkle with salt.
Bake on a lined cookie sheet for 20 minutes, stirring halfway through.
In a separate bowl, add chopped apples, oil, cinnamon and maple syrup, stirring to combine.
After baking the sweet potatoes and Brussels sprouts for 20 minutes, remove sweet potatoes and add apple mixture to tray. Stir Brussels sprouts and apples to combine.
Bake for an additional 20 minutes, stirring halfway through. Serve immediately.