Sheet Pan Maple-Mustard Pork with Potatoes, Brussels Sprouts & Carrots
600 Calories or Less

Sheet Pan Maple-Mustard Pork

with Potatoes, Brussels Sprouts & Carrots

55 MIN
4 Servings
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From the Test Kitchen

For this hearty dish, rich pork (rubbed with a blend of smoky spices) roasts alongside a medley of brussels sprouts, carrots, and potatoes. We’re finishing the pork with a tangy-sweet drizzle of maple syrup and dijonnaise (mixed with reserved juices from the cooked pork for an extra savory boost).
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Dietary Information

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Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Sheet Pan Maple-Mustard Pork with Potatoes, Brussels Sprouts & Carrots
Title
  • 1 Pork Roast
  • 1¼ lbs Potatoes
  • ¾ lb Carrots
  • ½ lb Brussels Sprouts
  • 1 bunch Rosemary
  • ¼ cup Dijonnaise
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
Roast the pork
1 Roast the pork

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and the spice blend. Turn to coat. Transfer to one sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Prepare the vegetables
2 Prepare the vegetables

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Large dice the potatoes. Combine in a large bowl.

Roast the vegetables
3 Roast the vegetables

To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the remaining sheet pan and arrange in an even layer. Roast 32 to 34 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the rosemary sprigs.

Start the sauce
4 Start the sauce

Meanwhile, in a bowl, combine the maple syrup and dijonnaise. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce; stir to combine. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce. Enjoy!

Tips from Home Chefs

Roast the pork
1 Roast the pork

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and the spice blend. Turn to coat. Transfer to one sheet pan. Roast 36 to 38 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Leaving the oven on, remove from the oven. Transfer the roasted pork to a plate. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

2 Prepare the vegetables

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Large dice the potatoes. Combine in a large bowl.

Prepare the vegetables
Roast the vegetables
3 Roast the vegetables

To the bowl of prepared vegetables, add the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the remaining sheet pan and arrange in an even layer. Roast 32 to 34 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully discard the rosemary sprigs.

4 Start the sauce

Meanwhile, in a bowl, combine the maple syrup and dijonnaise. Taste, then season with salt and pepper if desired.

Start the sauce
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Reserving any juices on the plate, transfer the rested pork to a cutting board. Find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Transfer the reserved juices to the bowl of sauce; stir to combine. Serve the sliced pork with the roasted vegetables. Drizzle the pork with the finished sauce. Enjoy!

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