More About This Recipe
A heart fall meal with only one pan to clean up—it’s a dinner winner.
As soon as the nights start getting chilly, I start cranking up the oven at dinnertime. I love how it helps heat the house while dinner cooks.
Roasted vegetables are a true favorite in my house. I mean, in general, I’d rather eat my vegetables fried (hello, French fries) or coated in cheese (hi there, spinach artichoke dip), but let’s be real. I’m an adult and sometimes I have to eat things that are adult-y. Like vegetables that are actually good for you.
Roasted veggies tend to pack in the flavor and make me feel good about my choices. So, I figured tonight I’d throw a pan of potatoes and Brussels sprouts in the oven along with some pork chops, all seasoned up with fall flavors. This is such a quick dinner and I love that it all roasts in one pan for minimal clean up.
You’re going to need some pork chops, potatoes, and Brussels sprouts. You’ll also want olive oil and a few seasonings. I went with thyme, rosemary, garlic powder, salt and pepper. Simple!
To start, add your Brussels sprouts to a bowl and drizzle on a tablespoon of oil. Sprinkle on some salt, pepper and garlic powder. Stir that all up to coat the sprouts and then spread them on a baking sheet.
Next up: potatoes! Add them to the same bowl the sprouts were in. We want easy clean up, right? Drizzle on some oil and then sprinkle on rosemary and thyme. Stir it up and add them to the pan with the sprouts.
Snuggle the pork chops in between your veggies on the sheet pan and rub them with a bit of oil, thyme, rosemary, salt, pepper, and garlic powder, being sure to coat both sides. Then pop the whole pan in the oven.
After 35 minutes, your kitchen will be warm and toasty, your house will smell amazing, and you’ll be ready to dig in!