YOUR SOLIN GENERATED RECIPE
Crispy Ground Beef and Roasted Root Vegetable Skillet
Savor the hearty goodness of a crispy ground beef skillet paired with caramelized roasted root vegetables. The tender lean beef crisps beautifully in the pan alongside sweet carrots, earthy parsnips, and a hint of red onion, all finished with fragrant garlic and rosemary. A drizzle of olive oil ties the dish together, offering a balanced mix of flavors that are both satisfying and nutritious.
INGREDIENTS
6 oz Lean Ground Beef (90/10)
1 medium Carrot
1 medium Parsnip
1 small Red Onion
1 tbsp Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and cut the carrot and parsnip into bite-sized pieces. Slice the red onion into thin wedges and mince the garlic.
In a bowl, toss the root vegetables with olive oil, salt, pepper, and half of the rosemary.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until they begin to soften and caramelize.
While the vegetables roast, heat a skillet over medium-high heat. Add the ground beef, breaking it up into small pieces. Season with salt and pepper.
Cook the beef until it becomes crispy and browned, about 6-8 minutes. Add in the remaining minced garlic and rosemary for the last minute of cooking.
Once the vegetables are ready, fold them into the skillet with the crispy ground beef, stirring to combine the flavors.
Serve hot, enjoying the balance of crispy beef and tender roasted vegetables.