Sheet Pan Herb-Roasted Pork with Cauliflower and Zucchini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

An easy sheet pan dinner with juicy pork shoulder, roasted cauliflower, and zucchini tossed in fragrant herbs and olive oil. This mediterranean-inspired keto (low carb) ready in about 40 minutes pairs cut into 1-inch cubes pork shoulder, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes pork shoulder
• 2 cups cauliflower florets
• 1 medium, sliced into 1/2-inch rounds zucchini
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp, for garnish chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb cubed pork shoulder, 2 cups cauliflower florets, and 1 medium sliced zucchini with 3 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the pork and vegetables in a single layer on a rimmed baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until pork is cooked through and vegetables are golden and tender.
3. Step 3: Remove from oven and sprinkle 1 tsp lemon zest and 2 tbsp chopped fresh parsley over the dish. Toss gently to combine and serve warm.