Not every low carb meal has to rely solely on the lowest-carb vegetables. Beets are a bit higher in carbohydrates than some other vegetables, but when you keep portions in mind and pair them with protein-rich pork chops and crispy Brussels sprouts, they fit beautifully into a balanced meal. Roasting brings out the natural sweetness of the beets while giving the Brussels sprouts irresistibly crispy edges and keeping the pork chops juicy and flavorful. It’s an easy sheetpan dinner that proves you can enjoy a wider variety of vegetables while still keeping an eye on your carb intake.
Sheetpan Pork Chops with Beets & Brussels Sprouts
Ingredients
- 24 ounces pork chops
- 6 ounces Brussels sprouts trimmed and halved (quartered if large)
- 4.5 ounces beets peeled and cut into bite-sized pieces
- 2.5 ounces onion sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- Place the pork chops on one side of the prepared sheet pan.
- In a large bowl, toss the Brussels sprouts, beets, and onion with the olive oil and salt until evenly coated.
- Spread the vegetables around the pork chops in a single layer.
- Bake for 20–25 minutes, or until the pork chops reach an internal temperature of 145°F and the vegetables are tender and beginning to brown. Serve immediately.
Nutrition
Nutrition Facts
Sheetpan Pork Chops with Beets & Brussels Sprouts
Amount per Serving
Calories
357.5
% Daily Value*
Fat
13
g
20
%
Carbohydrates
8.4
g
3
%
Fiber
2.7
g
11
%
Protein
50.1
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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