Hearty Minced Beef and Roasted Root Vegetables

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

Hearty Minced Beef and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Minced Beef and Roasted Root Vegetables

Enjoy a comforting blend of lean minced beef and a medley of roasted root vegetables. This dish offers a savory, warm, and satisfying meal with tender beef complemented by naturally sweet roasted carrots, parsnips, and a light hint of red onion, finished with a drizzle of olive oil for a rich, roasted flavor.

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NUTRITION

470kcal
Protein
34.3g
Fat
25.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Minced Beef

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by peeling and chopping the carrot and parsnip into evenly sized pieces, and quarter the red onion.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean minced beef. Season with salt and pepper.

  • 6

    Cook the beef, breaking it apart with a spatula, until it is browned and cooked through, about 7-8 minutes.

  • 7

    Once the roasted vegetables are done, combine the beef and vegetables either on the plate or gently mix them together in the skillet.

  • 8

    Adjust seasonings if needed and serve warm.

Hearty Minced Beef and Roasted Root Vegetables

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

Hearty Minced Beef and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Minced Beef and Roasted Root Vegetables

Enjoy a comforting blend of lean minced beef and a medley of roasted root vegetables. This dish offers a savory, warm, and satisfying meal with tender beef complemented by naturally sweet roasted carrots, parsnips, and a light hint of red onion, finished with a drizzle of olive oil for a rich, roasted flavor.

NUTRITION

470kcal
Protein
34.3g
Fat
25.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Minced Beef

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by peeling and chopping the carrot and parsnip into evenly sized pieces, and quarter the red onion.

  • 3

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean minced beef. Season with salt and pepper.

  • 6

    Cook the beef, breaking it apart with a spatula, until it is browned and cooked through, about 7-8 minutes.

  • 7

    Once the roasted vegetables are done, combine the beef and vegetables either on the plate or gently mix them together in the skillet.

  • 8

    Adjust seasonings if needed and serve warm.