Irish Pork Roast with Roasted Root Vegetables
Ingredients
- 1 ½ pounds carrots, cut into 1-inch pieces
- 1 ½ pounds parsnips, peeled and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons fresh thyme leaves, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 2 pounds boneless pork loin roast, preferably free-range heritage pork
- 1 teaspoon honey
- 1 cup dry hard cider
- Ploughman's chutney or Bramley applesauce for serving
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