Preheat oven to 425F. Arrange the halved Brussels sprouts, chopped sweet potatoes, and thinly sliced shallot on a baking sheet. Drizzle with avocado oil and toss to coat.

Add garlic powder, salt and pepper and toss once again to coat the vegetables. Transfer the baking sheet to the preheated oven and bake for 25 to 30 minutes, giving everything a toss halfway through.

Prepare the dressing by adding all dressing ingredients to a sealable container. Seal the jar and shake it until everything is well-combined. Set aside.

When the veggies are done, remove from the oven and sprinkle with dried cranberries, chopped walnuts, and crumbled blue cheese. Drizzle with the maple balsamic dressing and serve immediately.