# Components:
→ Vegetables
01 - 14 oz Brussels sprouts, trimmed and halved
02 - 1.1 lb butternut squash, peeled and cut into 3/4 inch cubes
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
→ Dressing
06 - 1 medium orange, zest and juice
07 - 1 tbsp honey or maple syrup
08 - 1 tsp Dijon mustard
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Garnish (optional)
12 - 2 tbsp toasted pumpkin seeds
13 - 1 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper in a large bowl until evenly coated.
03 - Spread coated vegetables evenly on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - Whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper in a small bowl until emulsified.
05 - Transfer roasted vegetables to a serving platter. Drizzle with orange dressing while still warm and gently toss to coat.
06 - Sprinkle with toasted pumpkin seeds and chopped parsley if desired. Serve immediately.
