Pork and Roasted Winter Vegetables

Ingredients

• ½ teaspoon salt
• 6 cups diced peeled beets (about 1 pound)
• 2 teaspoons olive oil, divided
• Roasted vegetables:
• 1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
• ¼ teaspoon salt
• 2 cups chopped onion
• + 13 more ingredients
• • 10 peppercorns
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • Cooking spray
  • 3 cups (1 1/2-inch) cubed turnips (about 1 pound)
  • 2 pounds boned Boston butt pork roast
  • 8 garlic cloves
  • 1 cup dry white wine
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 2 cups (1-inch-thick) sliced carrot
  • 2 bay leaves
  • Braised pork:
  • 4 ½ cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)

Preheat oven to 450°.To prepare the roasted vegetables, place first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and pepper. Bake at 450° for 1 1/2 hours, stirring occasionally.To prepare pork, trim fat from p...

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