Sheet Pan Balsamic Pork Roast with Brussels Sprouts & Fingerling Potatoes
Easy Prep & Cleanup

Sheet Pan Balsamic Pork Roast

with Brussels Sprouts & Fingerling Potatoes

60 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To pair with seasoned pork roast, we’re tossing a hearty duo of brussels sprouts and fingerling potatoes with parmesan and piquant peppers for a zesty finish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Balsamic Pork Roast with Brussels Sprouts & Fingerling Potatoes
Title
  • 1 Pork Roast
  • ½ lb Brussels Sprouts
  • 1¼ lbs Fingerling Potatoes
  • ¼ cup Balsamic Vinegar
  • 1 Tbsp Light Brown Sugar
  • 1 oz Sweety Drop Peppers
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Soy Glaze
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.

Season the vegetables
2 Season the vegetables

Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.

Roast the pork & vegetables
3 Roast the pork & vegetables

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer inserted into the pork should register 145°F.

Finish & serve your dish
4 Finish & serve your dish

Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise. In a bowl, combine the sugar, vinegar, and soy glaze. Transfer 2 tablespoons of the glaze to a separate bowl; set the remaining glaze aside.

2 Season the vegetables

Place the halved brussels sprouts and halved potatoes on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer around the edges of the sheet pan, cut side down.

Season the vegetables
Roast the pork & vegetables
3 Roast the pork & vegetables

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Evenly spread or brush 1 tablespoon of the glaze onto the pork. Transfer to the center of the sheet pan of seasoned vegetables. Roast the seasoned pork and vegetables 36 to 38 minutes, or until the vegetables are lightly browned and the pork is mostly cooked through. Leaving the oven on, remove from the oven. Evenly spread or brush the remaining tablespoon of the glaze onto the pork. Return to the oven and roast 2 to 3 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer inserted into the pork should register 145°F.

4 Finish & serve your dish

Meanwhile, add the mayonnaise to the bowl of remaining glaze; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with roasted vegetables and creamy glaze on the side. Garnish the vegetables with the cheese and peppers. Enjoy!

Finish & serve your dish
Browse Steps
1 of 4