Roasted Bone In Pork Rack With Thyme
Ingredients
- 4 tablespoons olive oil, divided
- 1 5½-lb. bone-in pork loin rack (8 ribs), frenched
- 4 teaspoons kosher salt, divided
- 3 teaspoons black pepper, divided
- 12 ounces small multicolored carrots with tops, trimmed
- 3 cups bite-size cauliflower florets
- 2 fennel bulbs, trimmed and cut into wedges
- 1 tablespoon fresh thyme leaves
- Flat-leaf parsley leaves, for serving
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