Rinse wild rice.
Place wild rice, stock, and water in stockpot and cook per package instructions. Continue with other prep. Once rice prepared, set aside.
Preheat oven at 375 degrees. Scrub all fruit and vegetable skins removing grocery store stickers.
Quarter orange whole with peel. Juice into separate bowl. Place in roasting pan.
Peel onion and large dice or cube. Place in roasting pan.
Peel butternut squash (a vegetable peeler works best), scoop seeds out with spoon, and cube. Place in roasting pan.
Core apple leaving skin in tact and cube. Place in roasting pan.
Trim carrot and celery ends and large dice or cube. Place in roasting pan.
Use paper towel to clean dirt from mushrooms. Slice in half. Place in roasting pan.
For the sweet potato, rutabaga, and beet trim ends and remove any bruised areas with knife. Keep skins in tact and cube. Place in roasting pan. Note: beet will bleed dark red juice that can stain. Use easy to clean cutting board or line one with wax paper before chopping.
Add frozen Brussel sprouts and sprinkle dried cranberries to roasting pan.
Mix with orange juice the olive oil, balsamic vinegar, and spices with optional maple syrup in small bowl. Make sure vegetables are mixed and in an even layer in pan then drizzle over vegetables.
Bake for 30 minutes. Add halved pecans and wild rice. Toss together with vegetables and bake for anther 10 minutes.