The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.
Pre-heat oven to 350 degrees
4 pork chops
2 tbsp. olive oil
1 large clove of garlic – grated
3 oz. carrots – peeled and diced
3 oz. parsnips – peeled and diced
3 oz. beetroot – peeled and diced
3 oz. butternut squash – peeled and diced
3 oz. new potatoes – cut into pieces
Salt and freshly ground black pepper
Honey Mustard Sauce
1 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. olive oil
Put the pork chops in a large roasting pan.
Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper
and toss well together.
Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.
Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.