Sheet Pan Chipotle Pork Roast with Butternut Squash & Brussels Sprouts
Easy Prep & Cleanup

Sheet Pan Chipotle Pork Roast

with Butternut Squash & Brussels Sprouts

40 MIN
2 Servings
Wellness at Blue Apron
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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.
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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.
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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! 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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended 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
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Sheet Pan Chipotle Pork Roast

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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