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