Roast Beef with Roasted Root Veggies

The R&R of any holiday soiree is this roast beef and root vegetable main dish! Hearty, healthy and wholesome this dish packs a vitamin punch and won’t leave you feeling sleepy once you’re done (we’re looking at you, Thanksgiving turkey!) Chow down, but save room for dessert!



Ingredients:

Roast Beef

3 lb. eye roast, tied

2 tbsp. minced fresh rosemary

Fresh Thyme

2 cloves garlic, crushed

1 tbsp. Dijon mustard

Salt and pepper

Olive oil


Roasted root vegetables

1 bunch Dutch carrots, sliced lengthwise

2 parsnips, sliced lengthwise

1/2 cup Feta cheese

Fresh dill

1 cup toasted pine nuts


Instructions:

Roast Beef

1. Rub the roast with the herbs, garlic, mustard and seasoning, covering the meat


2. Place the roast into a large frypan, heating to medium


3. Generously sear each side, creating a brown crust


4. Once all sides are browned, place the frypan into the oven at 275oF


5. Roast for 40 minutes or until desired doneness is reached


Roasted root vegetables

1. Place carrots and parsnips into a large frypan and drizzle with oil, salt and pepper and toss

to coat evenly


2. Heat frypan over medium heat


3. Cook carrots and parsnips evenly on all sides until golden, about 5 minutes


4. In a separate frypan, add pine nuts and heat, toasting them until light brown


5. Drain carrots and parsnips on paper towels


6. Plate and garnish with feta, dill and toasted pine nuts

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