Ingredients
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3 large carrots
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1 1/2 lbs Brussels sprouts
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4 tbsp olive oil, divided
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1 tsp fresh thyme
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4 boneless pork chops
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1 tsp salt-free lemon pepper seasoning
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1 tsp paprika
Steps
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.
