Herb-Crusted Bison Sirloin with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Bison Sirloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Bison Sirloin with Roasted Root Vegetables

Savor the robust flavors of tender bison sirloin crusted with aromatic herbs, paired with a medley of perfectly roasted carrots, parsnips, and red onions. A delightful dish that brings rustic charm to your dinner table with each bite balancing lean protein and vibrant vegetable goodness.

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NUTRITION

458kcal
Protein
42.4g
Fat
23.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Bison Sirloin

1 medium Carrot

1/2 medium Parsnip

1 small Red Onion

1 tbsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, combine sliced carrot, halved parsnip, and chopped red onion. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, pat the bison sirloin dry. Season both sides generously with salt, pepper, dried thyme, and dried rosemary.

  • 5

    Heat a skillet over medium-high heat. Sear the bison sirloin for about 3-4 minutes per side for medium-rare, adjusting based on thickness and preferred doneness.

  • 6

    Let the meat rest for a few minutes after searing. Slice the bison sirloin against the grain.

  • 7

    Plate the sliced bison sirloin with a generous serving of the roasted root vegetables on the side. Serve immediately.

Herb-Crusted Bison Sirloin with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Bison Sirloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Bison Sirloin with Roasted Root Vegetables

Savor the robust flavors of tender bison sirloin crusted with aromatic herbs, paired with a medley of perfectly roasted carrots, parsnips, and red onions. A delightful dish that brings rustic charm to your dinner table with each bite balancing lean protein and vibrant vegetable goodness.

NUTRITION

458kcal
Protein
42.4g
Fat
23.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Bison Sirloin

1 medium Carrot

1/2 medium Parsnip

1 small Red Onion

1 tbsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, combine sliced carrot, halved parsnip, and chopped red onion. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, pat the bison sirloin dry. Season both sides generously with salt, pepper, dried thyme, and dried rosemary.

  • 5

    Heat a skillet over medium-high heat. Sear the bison sirloin for about 3-4 minutes per side for medium-rare, adjusting based on thickness and preferred doneness.

  • 6

    Let the meat rest for a few minutes after searing. Slice the bison sirloin against the grain.

  • 7

    Plate the sliced bison sirloin with a generous serving of the roasted root vegetables on the side. Serve immediately.