Fennel and Thyme Pork Roast with Root Vegetables
Ingredients
- 2 tbsp. fennel seeds
- 8 cloves garlic, finely chopped
- 2 tbsp. fresh thyme, plus more for serving
- 1/4 c. olive oil, divided
- 1 bone-in center-cut pork rib roast (8 ribs; about 8 lbs), chine bone removed
- Kosher salt
- Pepper
- 2 lb. baby yellow potatoes, halved
- 4 bunches radishes (about 30 radishes, 1 3/4 lbs), trimmed and halved
- 1 bunch scallions, cut into 2-inch pieces
Instructions
Fennel and Thyme Pork Roast with Root Vegetables serves 8 original recipe by Good Housekeeping.
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