1 lb butternut squash, cubed at about 1"
1 lb Brussels Sprouts, cut in halves
2 Tbsp Blood Orange Olive Oil
2 Tbsp Maple Dark Balsamic Vinegar
Salt & pepper, to taste
Put all ingredients on a baking sheet with parchment paper.
Roast in the oven at 425 for 25 minutes or until everything is fork tender.