Sheet Pan Honey-Chipotle Pork Roast with Potatoes, Butternut Squash & Brussels Sprouts
Easy Prep & Cleanup

Sheet Pan Honey-Chipotle Pork Roast

with Potatoes, Butternut Squash & Brussels Sprouts

45 MIN
4 Servings
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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. This recipe brings together tender vegetables and a hearty pork roast topped with a creamy and bold glaze of sweet honey, spicy chipotle chile paste, mayonnaise, and more.
14 green SmartPoints® per serving
14 blue SmartPoints® per serving
11 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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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Sheet Pan Honey-Chipotle Pork Roast with Potatoes, Butternut Squash & Brussels Sprouts
Title
  • 1 Pork Roast
  • ½ lb Diced Butternut Squash
  • 1 Red Onion
  • ½ lb Brussels Sprouts
  • 1 Lime
  • 1¼ lbs Fingerling Potatoes
  • 2 Tbsps Grated Cotija Cheese
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Honey
  • 3 Tbsps Roasted Peanuts
  • 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 sauce
1 Prepare the ingredients & make the sauce

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 the potatoes lengthwise. 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, mayonnaise, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 

Roast the pork
2 Roast the pork

Transfer half the sauce to a separate bowl; set aside for serving. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to a sheet pan. Evenly spread or brush the remaining sauce onto the pork. Roast 36 to 38 minutes, or until the pork is browned and cooked through.* Transfer the roasted pork to a cutting board and let rest 5 minutes. 

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

Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the halved potatoes, squash, onion wedges, and halved brussels sprouts to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the peanuts and the juice of the remaining limes wedges; carefully stir to coat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
4 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 finished vegetables. Top the pork with reserved sauce. Garnish the vegetables with the cheese. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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 the potatoes lengthwise. 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, mayonnaise, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 

2 Roast the pork

Transfer half the sauce to a separate bowl; set aside for serving. Pat the pork dry with paper towels; season with salt and pepper on all sides. Transfer to a sheet pan. Evenly spread or brush the remaining sauce onto the pork. Roast 36 to 38 minutes, or until the pork is browned and cooked through.* Transfer the roasted pork to a cutting board and let rest 5 minutes. 

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

Roast the pork
Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the halved potatoes, squash, onion wedges, and halved brussels sprouts to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the peanuts and the juice of the remaining limes wedges; carefully stir to coat. Taste, then season with salt and pepper if desired. 

4 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 finished vegetables. Top the pork with reserved sauce. Garnish the vegetables with the cheese. Enjoy! 

Finish & serve your dish
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