Sheet Pan Chipotle Pork Roast with Butternut Squash & Brussels Sprouts

Sheet Pan Chipotle Pork Roast

with Butternut Squash & Brussels Sprouts

40 MIN
2 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, 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. This recipe brings together butternut squash cubes, tender leaves of brussels sprouts, and a hearty pork roast topped with a bold glaze of fresh lime juice, smoky chipotle chile paste, and more.
9 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Sheet Pan Chipotle Pork Roast with Butternut Squash & Brussels Sprouts
Title
  • 1 Pork Roast
  • 8 oz Diced Butternut Squash
  • 1 Red Onion
  • ½ lb Brussels Sprouts
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Honey
  • 3 Tbsps Roasted Peanuts
time-saving
tips & techniques
Prepare the vegetables & make the glaze
1 Prepare the vegetables & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Quarter the lime. In a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, 1 teaspoon of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Transfer half the glaze to a separate bowl and set aside for serving.

Season the vegetables
2 Season the vegetables

Line a sheet pan with foil. Transfer the squash, onion wedges, and halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. 

Roast the pork & vegetables
3 Roast the pork & vegetables

Pat the pork dry with paper towels; season on all sides with salt and pepper. Transfer to the center of the sheet pan of seasoned vegetables. Evenly spread or brush the remaining glaze onto the pork. Roast 25 to 27 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Transfer the roasted pork to a cutting board and let rest 5 minutes. 

*An instant-read thermometer should register 145°F.

Finish the vegetables
4 Finish the vegetables

Add the peanuts and the juice of the remaining limes wedges to the sheet pan of roasted vegetables. Carefully stir to coat. Taste, then season with salt and pepper if desired.  

Finish & serve your dish
5 Finish & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with reserved glaze. Garnish the vegetables with the cheese. Enjoy! 

Tips from Home Chefs

Prepare the vegetables & make the glaze
1 Prepare the vegetables & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Quarter the lime. In a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, 1 teaspoon of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Transfer half the glaze to a separate bowl and set aside for serving.

2 Season the vegetables

Line a sheet pan with foil. Transfer the squash, onion wedges, and halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. 

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

Pat the pork dry with paper towels; season on all sides with salt and pepper. Transfer to the center of the sheet pan of seasoned vegetables. Evenly spread or brush the remaining glaze onto the pork. Roast 25 to 27 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through.* Transfer the roasted pork to a cutting board and let rest 5 minutes. 

*An instant-read thermometer should register 145°F.

4 Finish the vegetables

Add the peanuts and the juice of the remaining limes wedges to the sheet pan of roasted vegetables. Carefully stir to coat. Taste, then season with salt and pepper if desired.  

Finish the vegetables
Finish & serve your dish
5 Finish & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with reserved glaze. Garnish the vegetables with the cheese. Enjoy! 

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