1 pound carrots, peeled and cut into 2-inch pieces
2 pounds new potatoes, halved
1 medium onion, cut into 6 wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Garnishes: fresh rosemary, sage sprigs
How to Make It
Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients.
Bake at 450° for 30 minutes or until a meat thermometer inserted into thickest portion registers 165° and vegetables are tender, stirring vegetables occasionally. Garnish, if desired.