Sheet Pan Maple-Dijon Roasted Pork with Root Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty roasted pork dish featuring a sweet and tangy maple-Dijon glaze paired with caramelized root vegetables, perfect for a cozy regional-inspired meal. This American-inspired pork recipe, ready in about 95 minutes, pairs bone-in pork shoulder roast, red potatoes, quartered, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 pounds bone-in pork shoulder roast
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 4 small red potatoes, quartered
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

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Instructions

1. Step 1: Preheat your oven to 400°F. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 3 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 1/2 teaspoons salt, and 1 teaspoon black pepper until well combined and fragrant.
2. Step 2: Place the 2 pounds bone-in pork shoulder roast in the center of a large sheet pan. Arrange 3 medium chopped carrots, 2 medium chopped parsnips, and 4 quartered small red potatoes evenly around the pork.
3. Step 3: Pour the maple-Dijon glaze evenly over the pork and vegetables, using a brush or spoon to coat well. Toss the vegetables gently to coat them in the glaze.
4. Step 4: Roast in the preheated 400°F oven for 45 minutes, then reduce the temperature to 350°F and continue roasting for an additional 30-40 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.
5. Step 5: Remove the pan from the oven and let the pork rest for 10 minutes before slicing. Serve the pork slices with the roasted vegetables, spooning any pan juices over the top.