Roast Pork with Brussels Sprouts and Sweet Potatoes

INGREDIENTS

2 1/2 lb

boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces

1 tsp

paprika

3/4 tsp

salt

5/8 tsp

freshly ground black pepper

garlic clove, minced

1 tbsp

canola oil

large onion, cut into 8 wedges

2 cups

water

2 tbsp

chopped fresh tarragon

1 1/2 lb

peeled sweet potatoes, cut into 2-inch pieces

1 lb

Brussels sprouts, trimmed and halved

1/2 cup

honey mustard