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Fall Harvest Sheet-Pan Supper

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

Fall Harvest Sheet-Pan Supper

 20 oz diced butternut squash
 12 oz brussels sprout halves
 2 tbsp olive oil
 4 apple raisin stuffed pork chops
1

Preheat oven to 350°; line rimmed baking pan with foil. On prepared pan, toss squash, Brussels sprouts, oil and ½ teaspoon each salt and pepper; push to 1 side of pan. Place pork chops on opposite side of pan; bake 35 minutes or until internal temperature of pork chops reaches 145° and vegetables are tender-crisp. Makes about 4 cups vegetables. Chef Tips: Customize this recipe by swapping the pork chops with home-style stuffed chicken breasts and/or the squash with The Little Potato® Company Blushing Belle potatoes.

Nutrition Facts

0 servings

Serving size

4

Amount per serving
Calories481
% Daily Value *
Total Fat 27g35%

Saturated Fat 7.5g38%
Cholesterol 89mg30%
Sodium 517mg23%
Total Carbohydrate 23g9%

Dietary Fiber 6g22%
Total Sugars 4g
Protein 42g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.