YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Beef and Root Vegetables
Savor the robust flavors of lean beef roasted alongside a medley of vibrant root vegetables. This dish features tender, perfectly seasoned beef paired with sweet carrots and earthy parsnips, all enhanced by a drizzle of olive oil and a hint of garlic. Cooked on a single sheet pan, this meal is as visually appealing as it is nourishing, offering a delightful balance of protein and wholesome carbohydrates.
INGREDIENTS
5 oz Beef Sirloin
1 medium Carrot
1 medium Parsnip
1 tsp Olive Oil
2 cloves Garlic, minced
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the beef sirloin into 1/2-inch thick strips or small medallions to ensure even cooking.
Peel and cut the carrot and parsnip into uniform chunks or sticks. Mince the garlic.
In a large bowl, combine the beef, carrots, and parsnips. Drizzle with olive oil, then add the minced garlic, fresh thyme leaves (removed from sprigs or leave sprigs for extra aroma), salt, and pepper. Toss to ensure even coating.
Spread the mixture evenly on a sheet pan in a single layer.
Roast in the preheated oven for 18-22 minutes, until the beef is cooked to your preferred level and the vegetables are tender and lightly caramelized.
Remove from the oven, give a gentle toss, and serve warm.