Here’s the perfect comfort food recipe for your next Sunday dinner: Parmesan Pork Roast with Brussels Sprouts & Sweet Potato! I’m still working on this whole liking of Brussels sprouts thing, and you know what? It really does help a lot when they’re browned and caramelized. So, let’s do just that with tonight’s easy one-pan pork roast & veggies supper.

Aren’t they pretty? If you have also had some qualms about inviting Brussels sprouts into your life, give this a try: The nicely browned sprouts get an additional shot of flavor from the salty Parmesan, and here contrast nicely with the sweet potatoes and juicy pork. When you make your own pork roast & veggies, though, be sure to chop your sweet potato larger than I did — while the sprouts caramelized nicely, the cubed sweet potato did start to fall apart. 🙂

I’m actually also enjoying the shaved raw Brussels sprouts in Trader Joe’s “Cruciferous Crunch” bagged salad, so maybe I’ll tackle something with those, next!

Parmesan Pork Roast with Brussels Sprouts & Sweet Potato

Ingredients

– For the veggies

16 oz Brussels sprouts, trimmed, and halved
1 medium sweet potato, peeled and roughly chopped (see Note)
1 medium yellow onion, peeled and cut into eighths
2 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
1 tsp rosemary
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan

– for the pork

2 lb pork sirloin roast (or roast sliced from a whole pork loin)
1 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
2 tsp rosemary
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan

Directions

Preheat oven to 400 degrees and spray a roasting pan with cooking spray.

Spread the Brussels sprouts, sweet potato, and onion out in the bottom of the pan. Drizzle the vegetables with olive oil, add garlic and seasonings, and toss to coat.

Place the pork roast on top of the veggies, fatty side down. In a separate small bowl, combine olive oil, minced garlic, rosemary, sea salt, and black pepper, then spread evenly across the top of your roast.

Cook your pork roast and veggies at 400 degrees for 20 minutes. Remove pan from oven and move the pork temporarily to a separate plate, stir veggies, and replace pork on top of the veggies.

Continue roasting at 400 degrees for another 15 minutes, then remove pork and stir veggies again. Sprinkle veggies with 1/4 cup shredded Parmesan. Replace the pork roast on top of the vegetables, and top it with 1/4 cup shredded Parmesan.

Continue roasting for 30-40 more minutes, or until cheese is browned and pork reaches an internal temperature of 145 degrees. Let pork sit for 10 minutes before slicing.

Note: Cut your sweet potatoes larger than I did here — while the cooking time was perfect for the sprouts to get thoroughly caramelized and charred, the smaller cubes of sweet potato didn’t hold up as well. The pork takes longer to cook through when sitting on top of the veggies than it does straight on the pan, but that helps keep it lovely and juicy. Cooking times may vary depending on the thickness of your pork roast, so check the internal temperature regularly after adding the Parmesan.

Sunday dinner is served

Winner winner, pork roast dinner! This easy one pan recipe takes a while to cook, but the results are well worth the wait. This Parmesan pork roast with Brussels sprouts recipe is naturally gluten free.

Parmesan Pork Roast with Brussels Sprouts & Sweet Potato, printable recipe

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Parmesan Pork Roast with Brussels Sprouts & Sweet Potato

Here's the perfect comfort food recipe for your next Sunday dinner: Parmesan Pork Roast with Brussels Sprouts & Sweet Potato!

Course dinner

Total Time 1 40

Servings

Author Rachel Singer

Ingredients

- For the veggies

16 oz Brussels sprouts, trimmed, and halved
1 medium sweet potato, peeled and roughly chopped (see Note)
1 medium yellow onion, peeled and cut into eighths
2 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
1 tsp rosemary
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan

- for the pork

2 lb pork sirloin roast (or roast sliced from a whole pork loin)
1 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
2 tsp rosemary
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan

Instructions

Preheat oven to 400 degrees and spray a roasting pan with cooking spray.
Spread the Brussels sprouts, sweet potato, and onion out in the bottom of the pan. Drizzle the vegetables with olive oil, add garlic and seasonings, and toss to coat.
Place the pork roast on top of the veggies, fatty side down. In a separate small bowl, combine olive oil, minced garlic, rosemary, sea salt, and black pepper, then spread evenly across the top of your roast.
Cook your pork roast and veggies at 400 degrees for 20 minutes. Remove pan from oven and move the pork temporarily to a separate plate, stir veggies, and replace pork on top of the veggies.
Continue roasting at 400 degrees for another 15 minutes, then remove pork and stir veggies again. Sprinkle veggies with 1/4 cup shredded Parmesan. Replace the pork roast on top of the vegetables, and top it with 1/4 cup shredded Parmesan.
Continue roasting for 30-40 more minutes, or until cheese is browned and pork reaches an internal temperature of 145 degrees. Let pork sit for 10 minutes before slicing.

Notes

Cut your sweet potatoes larger than I did here -- while the cooking time was perfect for the sprouts to get thoroughly caramelized and charred, the smaller cubes of sweet potato didn't hold up as well. The pork takes longer to cook through when sitting on top of the veggies than it does straight on the pan, but that helps keep it lovely and juicy. Cooking times may vary depending on the thickness of your pork roast, so check the internal temperature regularly after adding the Parmesan.

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