Sheet Tray Dinner | Sun-Dried Tomato Brussels Sprouts with Rosemary Dijon Pork Chops and Root Vegetables

The savory and herbaceous Sun-Dried Tomato Brussels Sprouts are best paired with neutral lean proteins.

fork and knife iconServes: 4
chef hat iconSource: Ocean Mist Farms

Ingredients

Directions

Pre-heat your oven to 425ºF.

For the Brussels Sprouts:

  1. Follow bag preparation instructions for the Brussels Sprouts and place on a baking sheet.

For the Pork Chops:

  1. Season both sides of the pork chops with salt and pepper. Place on the baking sheet.
  2. Brush one side with dijon mustard and sprinkle with fresh minced rosemary.

For the Root Vegetables:

  1. Wash, peel and dice all root vegetables to about an 1/2 inch cube.
  2. Toss in 2 tablespoons of neutral oil, salt and pepper to taste, and 1 tablespoon of rosemary.
  3. Pour on baking tray with the Brussels sprouts and pork chops.
    Cook time
  4. Roast sheet tray for 18-25 minutes or until pork chops reach 145ºF and vegetables are golden and tender.
  5. Place on serving dish and season Brussels sprouts with crispy garnish.

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