Although “sheet pan suppers” are all the rage, I think many families have been preparing them for ages for their hungry families. Throwing a roast dinner with vegetables into the oven is one of the most common meals in my household. This recent one was especially tasty and was cooking itself while I was doing an airport run.
Working in a shallow roasting pan, I cut multiple slits in 4.5 pound pork butt roast and studded it with slices of garlic from 2 cloves. I mixed 1/4 cup of Hot Pepper Jelly with 2 tablespoons of Dijon mustard and slattered this over the roast. I surrounded the roast with fingerling potatoes tossed with 2 sliced shallots and 2 tablespoons of dried roasemary, a few glugs of olive oil and a few grinds of sea salt. This went into a 400F degree oven on the lowest rack, for 15 minutes. Reduced heat to 350F for an additional 2 hours of roasting. I tossed the potatoes around once. Delicious, hands free cooking for a family dinner with great caramelized crispy bits scraped off from the bottom of the pan. Yum!