Pork Roast with Brussels Sprouts & Butternut Squash #261

Pork Roast with Brussels Sprouts & Butternut Squash #261 Ingredients & 1 Pork Roast 1/2 lb Brussels Sprouts 2 tsps Chipotle Chile Paste 8 oz Diced Butternut Squash 1 Lime 1 Tbsp Honey 1 Red Onion 2 Tbsps Grated Cotija Cheese 3 Tbsps Roasted Peanuts. 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. 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. 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. 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 cheese. Enjoy! Here is the link to make Pesto

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