Pork Roast with Roasted Vegetables

Roast Pork with Roast Vegetables

 

 

 

 

 

 

 

 

 

I bought a pork shoulder roast and cooked the whole 1.5kg in oven with olive oil, rosemary and lemon zest for 1 1/2 hours. Then rest for 30min before slicing. This made 3 meals for hubby and I. I had 1/3 tonight with roasted parsnip, turnip and carrots which I bought as part of a soup pack (TIP: It’s cheaper for us to purchase a fresh vegetable soup pack to use for roasted vegetables instead of buying them individually as there is only 2 of us to cook for)

I also served it with apple sauce and mint sauce.