This one is pretty straight forward.  It's pork chops over a carrot pumpkin puree with brussels sprouts and nutmeg cream sauce.  Let's just say I have been watching a little too much chopped.

The pork chops I marinated in the maple glaze and then grilled.

Basically for the puree, just boil carrots and then blend together with a few table spoons of canned pumpkin.  Be sure to add lots of brown sugar and butter, as well as nutmeg and cinnamon to taste.

For the garlic sauce, saute butter until melted, then add flour to make a sauce base.  Once the flour is cooked, add heavy whipping cream and whisk well.  Add a little lemon juice, garlic, pepper, salt, nutmeg, whisking until nice and thick.  That goes over the boiled or steamed brussels sprouts.

It was so tasty, even Tristan enjoyed it all!  The best thing though, remember to experiment, that's more fun than just following a recipe; you may find a taste you like better!  For instance, I bet a sweet potato puree would be fabulous as well!