Roasted Pork Chop and Veggies Sheet Pan Dinner

1. Preheat oven to 450°F. Cut the carrots on an angle into ½-inch-thick slices. Trim and halve the Brussels sprouts.

2. In a large bowl, combine carrots, Brussels sprouts, 3 tbsp olive oil, thyme, salt, and pepper. Arrange in a single layer on a large rimmed baking sheet. Roast 10 min.

3. Meanwhile, pat the pork dry with paper towels. In a small bowl, combine the lemon pepper seasoning, paprika, and remaining 1 tbsp oil. Rub mixture all over pork, then season with salt.

4. Arrange pork on pan with vegetables. Roast 10 min., until pork is cooked through and vegetables are tender.