Lean Ground Beef and Crispy Roasted Root Vegetables

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

Lean Ground Beef and Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Crispy Roasted Root Vegetables

Enjoy a savory and satisfying meal featuring lean ground beef lightly seasoned and pan-seared to perfection, paired with a medley of crispy roasted root vegetables. The natural sweetness of carrots and parsnips is enhanced by a drizzle of olive oil and aromatic herbs, creating a delightful balance of flavors and textures.

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NUTRITION

370kcal
Protein
33.9g
Fat
22.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Beef

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

Dried Rosemary and Thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 3

    In a bowl, toss the cut vegetables with olive oil, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and crispy on the edges, stirring once halfway through.

  • 5

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper and cook, breaking it up into small pieces, until browned and cooked through.

  • 6

    Once both components are ready, plate the ground beef alongside the roasted root vegetables and serve warm.

Lean Ground Beef and Crispy Roasted Root Vegetables

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

Lean Ground Beef and Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Crispy Roasted Root Vegetables

Enjoy a savory and satisfying meal featuring lean ground beef lightly seasoned and pan-seared to perfection, paired with a medley of crispy roasted root vegetables. The natural sweetness of carrots and parsnips is enhanced by a drizzle of olive oil and aromatic herbs, creating a delightful balance of flavors and textures.

NUTRITION

370kcal
Protein
33.9g
Fat
22.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Beef

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

Dried Rosemary and Thyme to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds.

  • 3

    In a bowl, toss the cut vegetables with olive oil, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and crispy on the edges, stirring once halfway through.

  • 5

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with salt and pepper and cook, breaking it up into small pieces, until browned and cooked through.

  • 6

    Once both components are ready, plate the ground beef alongside the roasted root vegetables and serve warm.