Herb-Crusted Roasted Beef with Root Vegetables

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

Herb-Crusted Roasted Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Beef with Root Vegetables

Savor a hearty and aromatic dish featuring tender roasted beef encrusted with fresh herbs, paired with a medley of sweet, earthy root vegetables. Perfect for a satisfying dinner that delivers rich flavor with balanced macros.

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NUTRITION

391kcal
Protein
34.4g
Fat
15.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Top Sirloin

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Pat the beef dry with a paper towel and season generously with salt and pepper. In a small bowl, mix minced garlic, chopped rosemary, and thyme.

  • 3

    Rub the herb mixture evenly over the beef to create a flavorful crust.

  • 4

    Wash and peel the carrot and parsnip. Cut them into uniform sticks or chunks.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and a dash of pepper.

  • 6

    Place the beef in the center of a baking tray and scatter the seasoned vegetables around it.

  • 7

    Roast in the oven for 20-25 minutes for medium-rare beef, or adjust time to your preferred level of doneness. Stir vegetables halfway for even cooking.

  • 8

    Remove from the oven, let the beef rest for 5 minutes, then slice and serve with the roasted root vegetables.

Herb-Crusted Roasted Beef with Root Vegetables

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

Herb-Crusted Roasted Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Beef with Root Vegetables

Savor a hearty and aromatic dish featuring tender roasted beef encrusted with fresh herbs, paired with a medley of sweet, earthy root vegetables. Perfect for a satisfying dinner that delivers rich flavor with balanced macros.

NUTRITION

391kcal
Protein
34.4g
Fat
15.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Top Sirloin

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Pat the beef dry with a paper towel and season generously with salt and pepper. In a small bowl, mix minced garlic, chopped rosemary, and thyme.

  • 3

    Rub the herb mixture evenly over the beef to create a flavorful crust.

  • 4

    Wash and peel the carrot and parsnip. Cut them into uniform sticks or chunks.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and a dash of pepper.

  • 6

    Place the beef in the center of a baking tray and scatter the seasoned vegetables around it.

  • 7

    Roast in the oven for 20-25 minutes for medium-rare beef, or adjust time to your preferred level of doneness. Stir vegetables halfway for even cooking.

  • 8

    Remove from the oven, let the beef rest for 5 minutes, then slice and serve with the roasted root vegetables.