Thyme-Roasted Root Vegetable Platter

In French country kitchens, a generous roast of roots and herbs often anchors the Sunday table. This thyme-roasted platter pairs tender pork with carrots, parsnips, and potatoes, finished with a honey-Dijon glaze and fresh sage.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 40g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.25 lb pork tenderloin
• 4 medium carrots
• 3 medium parsnips
• 1 small celery root
• 1 lb Yukon gold potatoes
• 4 shallots
• 10 fresh thyme sprigs
• 8 fresh sage leaves
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 crisp apple
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp butter

Instructions

1. 1Preheat the oven to 425°F and position one rack in the upper third and one in the lower third.
2. 2Trim the pork tenderloin of silver skin, then rub it all over with Dijon, honey, salt, pepper, and a few stripped thyme leaves.
3. 3Peel the carrots, parsnips, and celery root and cut into long batons of similar thickness; halve the potatoes and shallots.
4. 4Toss all the cut roots and shallots with olive oil, salt, pepper, whole thyme sprigs, and torn sage on a large sheet pan until evenly coated.
5. 5Spread the vegetables in a single layer and roast on the lower rack for 20 minutes to start caramelizing.
6. 6Place the seasoned pork on a second small pan or nestle it into a cleared space on the vegetable pan if room allows; roast everything another 18 to 22 minutes until the pork hits 145°F and the roots are deeply browned.
7. 7While the meat rests under foil for 8 minutes, return the vegetables to the oven for 5 extra minutes if they need more color.
8. 8Thinly slice the apple into ribbons and toss with apple cider vinegar so they stay bright.
9. 9Slice the pork into medallions, arrange the roasted roots down a large platter, tuck the pork slices among them, and scatter the apple ribbons and remaining fresh thyme.
10. 10Dot with small pats of butter that melt over the hot vegetables, then bring the whole platter to the table for family-style serving.