Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

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

Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

Savor the rustic flavors of tender herb-roasted beef paired with crispy, caramelized root vegetables. This one-pan dish features a juicy, perfectly seasoned sirloin steak combined with a medley of sweet carrots, parsnips, and red potatoes, all tossed in a light drizzle of olive oil and aromatic herbs. Enjoy a satisfying, nutrient-packed meal that balances protein and wholesome carbs in every bite.

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NUTRITION

524kcal
Protein
39.1g
Fat
25g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Sirloin Steak

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces to promote uniform roasting.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper, and toss gently to coat.

  • 4

    Lay the 6 oz beef sirloin steak on the sheet pan among the vegetables. Season the steak with additional salt, pepper, and finely chopped rosemary and thyme.

  • 5

    Roast everything in the preheated oven for about 20-25 minutes, or until the vegetables are tender and the beef reaches your desired level of doneness.

  • 6

    Optionally, broil for 2-3 minutes at the end for extra crispiness on the vegetables and a nice sear on the steak.

  • 7

    Remove from the oven, let the beef rest for a few minutes, then slice against the grain and serve alongside the roasted vegetables.

Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

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

Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Beef and Crispy Root Vegetables

Savor the rustic flavors of tender herb-roasted beef paired with crispy, caramelized root vegetables. This one-pan dish features a juicy, perfectly seasoned sirloin steak combined with a medley of sweet carrots, parsnips, and red potatoes, all tossed in a light drizzle of olive oil and aromatic herbs. Enjoy a satisfying, nutrient-packed meal that balances protein and wholesome carbs in every bite.

NUTRITION

524kcal
Protein
39.1g
Fat
25g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Sirloin Steak

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces to promote uniform roasting.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper, and toss gently to coat.

  • 4

    Lay the 6 oz beef sirloin steak on the sheet pan among the vegetables. Season the steak with additional salt, pepper, and finely chopped rosemary and thyme.

  • 5

    Roast everything in the preheated oven for about 20-25 minutes, or until the vegetables are tender and the beef reaches your desired level of doneness.

  • 6

    Optionally, broil for 2-3 minutes at the end for extra crispiness on the vegetables and a nice sear on the steak.

  • 7

    Remove from the oven, let the beef rest for a few minutes, then slice against the grain and serve alongside the roasted vegetables.