1 lb small yukon gold or red potatoes, cubed
10 oz (300g) baby carrots
10 oz (300g) small parsnips, cut into wedges
3 tbsp olive oil
salt and pepper
2 zucchini, cut into chunky pieces
Several fresh rosemary sprigs
1 tbsp grainy mustard
3 tbsp maple syrup
4 large pork chops, trimmed of fat
Scatter the onions or shallots, potatoes, carrots and parsnips in a large sturdy roasting pan. Drizzle with the oil and shake the pan so that the vegetables are coated in oil. Sprinkle with salt and pepper and roast in a preheated 375'F oven for 30 minutes, until beginning to color.
Add the zucchini and rosemary sprigs to the pan and toss the vegetables together. Return to the oven for a further 10 minutes.
Mix together the mustard, maple syrup with a little salt. Tuck the pork chips among the vegetables and brush with about half the maple glaze. Return to the oven for 20 minutes.
Turn the pork chops over and brush with remaining maple glaze. Return to the oven for a further 15 minutes or until the chops are cooked through.