Autumn Paleo Pork Chops with Roasted Vegetables

Ingredients

• 4 bone-in pork chops, about 6 oz each
• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary, fresh, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large bowl, toss the butternut squash, Brussels sprouts, and red onion with olive oil, garlic, rosemary, salt, and pepper.