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Adjust racks to top and bottom positions, place a baking sheet on each rack, and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces (no need to peel). Trim and halve Brussels sprouts. Trim and thinly slice scallions, separating whites from greens. Peel one orange and cut into segments. Halve remaining orange; squeeze juice into a medium bowl.