Herb-Crusted Pork Roast, Roasted Root Vegetables and Pan Gravy

Ingredients

• 250 g Carrots (Peeled and chopped into 1-inch pieces)
• 250 g Parsnips (Peeled and chopped into 1-inch pieces)
• 300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
• 1 medium Red Onion (Peeled and cut into wedges)
• 4 cloves Garlic (Peeled and lightly smashed)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary (Crushed slightly to release flavor)
• 1 tsp Sea Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.

3. 3

   Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.

4. 4

   Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.

5. 5

   Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.

Ingredients

• 0.25 cup Roast Drippings Fat (Skimmed from the top of pan drippings. Use butter if short.)
• 0.25 cup All-Purpose Flour
• 0.75 cup Roast Drippings Jus (The liquid part of the drippings after fat is removed.)
• 1.25 cup Chicken Broth (Warm. Use a broth that matches your roast (e.g., beef, turkey).)
• 2 tbsp Heavy Cream (Optional, for a richer, creamier gravy.)
• 0.5 tsp Salt (Adjust to taste, as drippings and broth can be salty.)
• 0.25 tsp Black Pepper (Freshly ground is best.)

Instructions

1. 1

   Separate Drippings

   • Pour all the drippings from your roasting pan into a fat separator or a large measuring cup. Let it sit for 5 minutes for the fat to rise to the top.
   • Carefully skim or pour off 1/4 cup of the separated fat and return it to the roasting pan. Reserve the remaining liquid (the jus).
2. 2

   Create the Roux

   • Place the roasting pan with the fat over medium heat. Once the fat is shimmering, whisk in the all-purpose flour to form a smooth paste (a roux).
   • Cook the roux, whisking constantly, for 2-3 minutes until it turns a light golden brown and develops a nutty aroma. This step is crucial to cook out the raw flour taste.
3. 3

   Incorporate Liquids

   • Combine the reserved jus and the warm chicken broth. You should have about 2 cups of total liquid.
   • While whisking constantly, slowly pour about half a cup of the liquid mixture into the roux. Whisk vigorously to create a thick, smooth paste with no lumps.
   • Gradually whisk in the remaining liquid until fully combined. Use your whisk to scrape the bottom of the pan to release all the flavorful browned bits (the fond).
4. 4

   Simmer and Thicken

   • Bring the gravy to a simmer over medium heat, then reduce the heat to low.
   • Let it gently simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
5. 5

   Finish and Serve

   • Remove the pan from the heat. If using, stir in the heavy cream for extra richness.
   • Taste the gravy and season with salt and black pepper as needed. Remember that the drippings and broth may already be salty.
   • For an extra-smooth texture, you can pour the gravy through a fine-mesh sieve. Serve immediately.