Roasted Brussels Sprouts and Winter Squash With Cranberries

Name: Roasted Brussels Sprouts and Winter Squash With Cranberries
Ingredients: 1 pound Brussels sprouts , halved (5 cups); 1 1/2 pounds acorn, delicata, Christmas, or honeynut squash , halved lengthwise, seeds removed, cut into 3/4-inch-thick wedges; 8 ounces fresh cranberries (2 cups); 1/4 cup extra-virgin olive oil; 3 tablespoons pure maple syrup; 1 tablespoon finely grated orange zest , plus 3 tablespoons fresh juice; Kosher salt and freshly ground pepper; Fresh mint leaves , for serving (optional)