Magical One-Pan Holiday Roast
Directions
- 1Wash the roast and pat completely dry.
- 2Peel and cut all vegetables.
- 3Place the roast in the center of your pan and arrange the vegetables around it.
- 4Add the spices and olive oil.
- 5Using your hands, massage everything well, coating the meat and vegetables evenly.
- 6Tuck the apple wedges between the vegetables.
- 7Drizzle silan and honey over the roast and vegetables.
- 8Place the herb bouquet on top of the roast.
- 9Cover with parchment paper, then foil, and seal tightly.
- 10Bake at 325°F for 3 hours.
- 11Uncover and bake for another 30 minutes, basting once or twice with the pan juices.
- 12Broil for 10 minutes for extra color.
- 13Decorate with pomegranate wedges and fresh parsley, then serve.
Ingredients
- 3.5 lb French roast
- 2 cup fresh tomato, chunks
- 2 cup carrot, sticks
- 2 cup baby golden potato, halved
- 2 cup yellow onion, quartered
- 2 cup celery, sticks
- 2 cup baby purple potato, halved
- 2 cup red onion, quartered
- 4 tbsp paprika
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tsp turmeric
- 6 apple, wedges
- 0.5 cup olive oil
- 1 drizzle silan
- 1 drizzle honey
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig sage
- for garnish pomegranate, wedges (optional)
- for garnish fresh parsley (optional)
Equipment
roasting panovenparchment paperaluminum foiltongsladle
