Rating: 4 stars
5 Ratings
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Roast the vegetables before the pork roast. Then, put them back in the oven to reheat while the pork rests.

Jackie Mills
Recipe by Southern Living December 2012

Gallery

Credit: Jim Franco; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
30 mins
total:
1 hr 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.

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  • Bake both pans at 400° at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.

  • Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.

  • *2 lb. parsnips may be substituted.

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