Herb-Roasted Beef with Roasted Root Vegetables

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

Herb-Roasted Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef with Roasted Root Vegetables

Enjoy a hearty plate featuring succulent herb-roasted beef paired with a medley of caramelized root vegetables. The tender beef is infused with aromatic rosemary and thyme, perfectly complementing the natural sweetness of the carrot, parsnip, and red beet. A drizzle of olive oil and a hint of garlic elevate the flavor, making this dish a balanced, satisfying meal.

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NUTRITION

414kcal
Protein
36.1g
Fat
15g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 tsp Olive Oil

1 clove Garlic

1 tsp Rosemary

1 tsp Thyme

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the beef and pat dry.

  • 3

    Marinate the beef with a drizzle of olive oil, salt, pepper, rosemary, and thyme. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Chop the carrot, parsnip, and red beet into uniform bite-sized pieces. Toss them with minced garlic, a small additional drizzle of olive oil, salt, and pepper.

  • 5

    Place the beef in a roasting pan and surround it with the prepared root vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare (adjust time based on desired doneness) and the vegetables are tender and lightly caramelized.

  • 7

    Rest the beef for 5 minutes before slicing. Serve the sliced beef with a generous portion of the roasted vegetables.

Herb-Roasted Beef with Roasted Root Vegetables

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

Herb-Roasted Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef with Roasted Root Vegetables

Enjoy a hearty plate featuring succulent herb-roasted beef paired with a medley of caramelized root vegetables. The tender beef is infused with aromatic rosemary and thyme, perfectly complementing the natural sweetness of the carrot, parsnip, and red beet. A drizzle of olive oil and a hint of garlic elevate the flavor, making this dish a balanced, satisfying meal.

NUTRITION

414kcal
Protein
36.1g
Fat
15g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Round

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 tsp Olive Oil

1 clove Garlic

1 tsp Rosemary

1 tsp Thyme

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the beef and pat dry.

  • 3

    Marinate the beef with a drizzle of olive oil, salt, pepper, rosemary, and thyme. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Chop the carrot, parsnip, and red beet into uniform bite-sized pieces. Toss them with minced garlic, a small additional drizzle of olive oil, salt, and pepper.

  • 5

    Place the beef in a roasting pan and surround it with the prepared root vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare (adjust time based on desired doneness) and the vegetables are tender and lightly caramelized.

  • 7

    Rest the beef for 5 minutes before slicing. Serve the sliced beef with a generous portion of the roasted vegetables.