Combine sweet potatoes, Brussels sprouts, green beans, apple and shallots in a large bowl (or ziplock bag). Drizzle with olive oil and toss to coat.
Line a baking sheet with aluminum foil. Spread vegetables in a single layer on baking sheet, leaving a little room around each vegetable ( you may need 2 baking sheets). Sprinkle with salt and pepper to taste.
Bake until vegetables are tender enough to pierce with a fork and have some charred bits on the edges ( approx. 25-35 min). Use a spatula to flip vegetable mid way through cooking.
Transfer to serving dish and top with pecans and dried cranberries.
* This dish can be prepared up to one day ahead of time and reheated in the oven for about 10 mins ( 400F) ** These roasted vegetables are equally as delicious served at room temperature.