Brown Sugar Dijon Pork Roast and Vegetables Sheet Pan Supper
This simple sheet pan meal doesn’t take a lot of prep, but pays off big in flavor. It is easy enough for a family dinner but nice enough to serve to guests!
Preheat your oven to 350°F and grease a rimmed half sheet pan.
Clean your veggies and cut the carrots into large chunks. They should be a similar size as the potatoes and brussels sprouts for even cooking. Toss all of the vegetables in a couple of Tablespoon of cooking oil and season with salt and pepper. Arrange vegetables around a cooking rack in the center of the pan.
Rub salt and pepper all over the pork roast. Place on the cooking rack.
In a small bowl combine the mustard, brown sugar and garlic. Spread paste over the top of the pork.
Roast for 1-1½ hours or until pork is at least 155°F (or to your desired level of doneness) and the vegetables are tender inside.
Remove pork roast to a cutting board to rest for about 10 minutes. Give the vegetables a stir in the pan to coat in the flavorful drippings and then remove to a serving dish. Cover to keep warm while the roast is resting.