Preheat oven 425°F. Place the pork roast in a roasting pan or on a cookie sheet. Drizzle thoroughly with some EVOO and season liberally with the salt and pepper, sprinkle with the chopped thyme. Transfer to the oven and roast for another 45-60 minutes, until the internal temperature is 145°F. Remove from the oven and let the roast rest for 10 minutes before slicing.
Arrange the baby carrots, cauliflower and potatoes between 3 cookie sheets. Drizzle everything liberally with EVOO and some salt and pepper. Transfer to the oven about 30 minutes before you are ready to remove the pork roast. Roast the veggies for about 40 minutes, until tender.