Pork and Roasted Winter Vegetables

Pork and Roasted Winter Vegetables
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 10 peppercorns
  • 6 cups diced peeled beets (about 1 pound)
  • 4 ½ cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • ¼ teaspoon salt
  • 1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
  • 1 cup dry white wine
  • 10 peppercorns
  • + 28 more ingredients
    • ½ teaspoon salt
    • 2 teaspoons olive oil, divided
    • 8 garlic cloves
    • 2 cups chopped onion
    • 2 pounds boned Boston butt pork roast
    • ½ teaspoon salt
    • 6 cups diced peeled beets (about 1 pound)
    • 8 garlic cloves
    • 4 ½ cups (2 1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
    • 1 tablespoon olive oil
    • 2 cups (1-inch-thick) sliced carrot
    • 1 tablespoon olive oil
    • 1 cup dry white wine
    • Roasted vegetables:
    • 2 teaspoons olive oil, divided
    • 2 cups chopped onion
    • 3 cups (1 1/2-inch) cubed turnips (about 1 pound)
    • ¼ teaspoon salt
    • 1 cup (1 1/2-inch) cubed peeled red potato (about 8 ounces)
    • Cooking spray
    • 2 bay leaves
    • Roasted vegetables:
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 2 pounds boned Boston butt pork roast
    • Braised pork:
    • 3 cups (1 1/2-inch) cubed turnips (about 1 pound)
    • ¼ teaspoon black pepper
    • Cooking spray

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...

View full recipe at My Recipes

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