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

Enjoy a hearty and flavorful meal featuring lean bison sirloin crusted with aromatic herbs, paired with a medley of roasted root vegetables. This dish brings together juicy, tender bison enhanced with rosemary and garlic, alongside sweet and earthy carrots, parsnips, and beets finished with a hint of olive oil. Perfectly balanced for a satisfying dinner that pleases both the palate and your nutritional goals.

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NUTRITION

463kcal
Protein
34.3g
Fat
23.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Bison Sirloin

1 medium Carrot

1 medium Parsnip

1 small Beet

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 Garlic Clove (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the chopped rosemary, minced garlic, salt, and pepper.

  • 3

    Pat the bison sirloin dry with a paper towel. Rub the herb mixture over the bison, ensuring an even coat on all sides.

  • 4

    Place the bison on a baking sheet lined with parchment paper.

  • 5

    Wash and peel the carrot, parsnip, and beet. Cut them into uniform bite-sized pieces.

  • 6

    Toss the vegetables in olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 7

    Place both baking sheets in the oven. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 8

    Roast the bison sirloin for about 10-12 minutes for medium-rare, adjusting time if a different degree of doneness is desired.

  • 9

    Allow the bison to rest for 5 minutes before slicing. Serve sliced bison alongside the roasted root vegetables.

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

Enjoy a hearty and flavorful meal featuring lean bison sirloin crusted with aromatic herbs, paired with a medley of roasted root vegetables. This dish brings together juicy, tender bison enhanced with rosemary and garlic, alongside sweet and earthy carrots, parsnips, and beets finished with a hint of olive oil. Perfectly balanced for a satisfying dinner that pleases both the palate and your nutritional goals.

NUTRITION

463kcal
Protein
34.3g
Fat
23.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Bison Sirloin

1 medium Carrot

1 medium Parsnip

1 small Beet

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 Garlic Clove (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the chopped rosemary, minced garlic, salt, and pepper.

  • 3

    Pat the bison sirloin dry with a paper towel. Rub the herb mixture over the bison, ensuring an even coat on all sides.

  • 4

    Place the bison on a baking sheet lined with parchment paper.

  • 5

    Wash and peel the carrot, parsnip, and beet. Cut them into uniform bite-sized pieces.

  • 6

    Toss the vegetables in olive oil, salt, and pepper, and spread them out on a separate baking sheet.

  • 7

    Place both baking sheets in the oven. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 8

    Roast the bison sirloin for about 10-12 minutes for medium-rare, adjusting time if a different degree of doneness is desired.

  • 9

    Allow the bison to rest for 5 minutes before slicing. Serve sliced bison alongside the roasted root vegetables.