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

Ingredients

• 1 bag of Ocean Mist Farms Roastables – Sun-Dried Tomato Brussels Sprouts Kit
• 4 Boneless pork chops
• 4 tablespoons Neutral oil (split between pork chops and root vegetables)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Rosemary
• 1/4 cup Dijon mustard
• 2 large Carrots
• 2 Parsnips
• 2 Sweet potatoes
• 1 Red onion
• Follow bag preparation instructions for the Brussels Sprouts and place on a baking sheet.
• Season both sides of the pork chops with salt and pepper. Place on the baking sheet.
• Brush one side with dijon mustard and sprinkle with fresh minced rosemary.
• Wash, peel and dice all root vegetables to about an 1/2 inch cube.
• Toss in 2 tablespoons of neutral oil, salt and pepper to taste, and 1 tablespoon of rosemary.
• Pour on baking tray with the Brussels sprouts and pork chops. Cook time
• Roast sheet tray for 18-25 minutes or until pork chops reach 145ºF and vegetables are golden and tender.
• Place on serving dish and season Brussels sprouts with crispy garnish.
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