Herb-Roasted Beef Shoulder with Crispy Root Vegetables

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

Herb-Roasted Beef Shoulder with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef Shoulder with Crispy Root Vegetables

Savor the hearty flavors of tender, herb-infused beef shoulder perfectly roasted alongside crispy, caramelized root vegetables. This dish balances savory beef with natural sweetness from carrots and parsnips, accented by aromatic rosemary and thyme for a comforting meal.

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NUTRITION

377kcal
Protein
33.2g
Fat
13.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Shoulder (Lean Cut)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the beef shoulder if necessary. Pat dry with paper towels.

  • 3

    Cut the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 5

    Season the beef shoulder generously with salt, pepper, and a few leaves of rosemary and thyme.

  • 6

    Place the beef in the center of a roasting pan and arrange the vegetables around it.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired doneness and the vegetables are tender with crispy edges.

  • 8

    Let the beef rest for a few minutes before slicing. Serve with a generous portion of roasted vegetables and enjoy your healthy, balanced meal.

Herb-Roasted Beef Shoulder with Crispy Root Vegetables

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

Herb-Roasted Beef Shoulder with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef Shoulder with Crispy Root Vegetables

Savor the hearty flavors of tender, herb-infused beef shoulder perfectly roasted alongside crispy, caramelized root vegetables. This dish balances savory beef with natural sweetness from carrots and parsnips, accented by aromatic rosemary and thyme for a comforting meal.

NUTRITION

377kcal
Protein
33.2g
Fat
13.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Shoulder (Lean Cut)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the beef shoulder if necessary. Pat dry with paper towels.

  • 3

    Cut the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 5

    Season the beef shoulder generously with salt, pepper, and a few leaves of rosemary and thyme.

  • 6

    Place the beef in the center of a roasting pan and arrange the vegetables around it.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired doneness and the vegetables are tender with crispy edges.

  • 8

    Let the beef rest for a few minutes before slicing. Serve with a generous portion of roasted vegetables and enjoy your healthy, balanced meal.