# What You Need:
→ 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
12 - 2 tbsp toasted pumpkin seeds
13 - 1 tbsp chopped fresh parsley
# How-To:
01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Toss Brussels sprouts and butternut squash cubes in a large bowl with olive oil, salt, and pepper until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes, stirring once halfway, until golden and tender.
04 - Whisk together orange zest, orange juice, honey or maple syrup, Dijon mustard, extra-virgin olive oil, salt, and pepper until emulsified.
05 - Transfer roasted vegetables to a serving platter, drizzle with dressing while warm, and toss gently to coat. Garnish with toasted pumpkin seeds and fresh parsley as desired.
