How to make it

  • Preheat oven to 375°. The pork roast will need 20 minutes per pound to cook, and the vegetables will need about 30-45 minutes to cook
  • Place the roast, fat side up, on a roasting rack or in a suitably-sized pan and roast 20 minutes per pound. Time things so that the roast will come out of the oven at least 5 minutes before the vegetables, so that it will have time to "rest."
  • Cut the vegetables into slightly-larger-than-bite-sized chunks. Arrange them attractively in a pan. I like to make “stripes” of each type of vegetable, but you may also choose to strew them, confetti-like, in a random pattern. Sprinkle, spray, or brush on the flavorful oil of your choice, lightly salt them, and roast until done, about 30-45 minutes.
  • Serve as is, or with any number of sauces.

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