Spiced pork roast & oven-roasted vegetables

This is a satisfying, hearty meal that takes so little effort! I’d been craving pork, and roasted veggies is just the best side dish for anything! I had spontaneously decided to try brussel sprouts because they were on sale. Guess what? They are delicious! Trust me, just try it and you will be amazed you ever lived without them.
Pork rub:
1 tsp cayenne or chipotle powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 tbsp garlic powder
2 tbsp dried onion
2-3 pound pork roast
5-10 cloves fresh garlic
Vegetables
1 cup fresh broccoli florets
1 cup cauliflower florets
2 cups brussels sprouts
2 stalks celery, in 1″ chunks
3 carrots, in 1″ chunks
1 large potato, diced
1 whole red onion & 1 whole white onion, sliced thin
~1/2 cup olive oil
salt & pepper to taste

 Step 1: Cut slices into pork roast and insert one garlic clove into each. Mix spices together, rub over pork roast. Let sit in refrigerator an hour – overnight.

Step 2: Cut all veggies. Mix well in olive oil to coat, sprinkle on seasonings. Spread in a 9×13 baking pan and roast at 350 for about one hour. Cover to keep broccoli & cauliflower from scorching.

Step 3: Bake pork at 350 for at least 1 hour, covered, or until no longer pink. Remove cover and bake another 15 minutes.

Step 4: The pork should be fork-tender and slightly spicy, while the veggies are crispy-soft and slightly sweet. Enjoy the amazing flavors & textures! Leftover pork can be shredded and covered in BBQ sauce for sandwiches the next day.

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