The Gluten-Free Cooking Club: Inspired by my own post!

After posting the Fall Harvest recipes last night, I decided to make the brussel sprout recipe again...and it did not disappoint!!

This time I have the pics to prove it!

I made this along with some roasted red potatoes and thinly sliced pork chops (can't get enough pork in one meal!) The red potatoes I washed, sliced and added to a pyrex dish. I have this wonderful basil infused olive oil, so I used this to drizzle over the potatoes in the pyrex, along with some salt, pepper and rosemary, mixed it up and put into the oven at 400 degrees. I let this stay in there for about 20 minutes, checking occasionally to make sure the potatoes did not stick to the pan. I then lowered the heat to about 275 degrees just to keep it warm as the rest of the meal was cooking.

While this was going on, I made the brussel sprout dish in a 12" skillet, and then transferred this to a bowl when it was done. I used the leftover oil to cook the pork chops. The bacon and onion flavor really brought out a nice taste to the pork chops, which I seasoned with salt, pepper and rosemary.