Cat's Roasted Vegetables (& pork roast)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 176.9
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 25.0 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.2 g
- Protein: 4.8 g
View full nutritional breakdown of Cat's Roasted Vegetables (& pork roast) calories by ingredient
Introduction
These vegs are added to a pork shoulder roast . The nutritional numbers are only for the vegs. Count the pork separately.There will be pot liquor in the bottom of the pan to put over the meat and vegs when serving. These vegs are added to a pork shoulder roast . The nutritional numbers are only for the vegs. Count the pork separately.
There will be pot liquor in the bottom of the pan to put over the meat and vegs when serving.
Number of Servings: 3
Ingredients
-
10 medium baby carrots
2 medium onions, quartered
3 medium potatoes, peeled and quartered
1 tlbs black pepper
Directions
Preheat oven to 400 degrees.
Spray pot with cooking spray. Crumple aluminum foil in bottom of pot. This will keep food from touching the bottom of the pot.
Trim pork shoulder roast (2.5 lbs) of fat and put on top of the foil.
Surround the roast with all the vegs, layering with onions then carrots then potatoes.
Spay the tops of the roast and vegs then cover with black pepper.
Roast 30 minutes per pound and the pork to 155 degrees.
Number of Servings: 3
Recipe submitted by SparkPeople user NOTFATCAT.
Spray pot with cooking spray. Crumple aluminum foil in bottom of pot. This will keep food from touching the bottom of the pot.
Trim pork shoulder roast (2.5 lbs) of fat and put on top of the foil.
Surround the roast with all the vegs, layering with onions then carrots then potatoes.
Spay the tops of the roast and vegs then cover with black pepper.
Roast 30 minutes per pound and the pork to 155 degrees.
Number of Servings: 3
Recipe submitted by SparkPeople user NOTFATCAT.