Sheet Pan Roasted Beef and Crispy Root Vegetables

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

Sheet Pan Roasted Beef and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Beef and Crispy Root Vegetables

Savor a hearty and balanced meal featuring tender, roasted lean beef paired with beautifully caramelized root vegetables. The dish bursts with rustic flavors enhanced by a drizzle of olive oil and aromatic rosemary, creating a comforting and nutritious plate perfect for any dinner occasion.

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NUTRITION

439kcal
Protein
37.9g
Fat
22.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Sirloin

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the carrot, parsnip, and beet into similar-sized pieces to ensure even roasting.

  • 3

    Place the beef sirloin in the center of the sheet pan. Surround it with the chopped vegetables.

  • 4

    Drizzle olive oil evenly over the beef and vegetables. Season with salt, pepper, and scatter the rosemary sprigs over the top.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the beef reaches your preferred doneness and the vegetables are tender and lightly crisped.

  • 6

    Remove from the oven, let the beef rest for a few minutes, then slice it against the grain. Serve the beef slices alongside the roasted vegetables.

Sheet Pan Roasted Beef and Crispy Root Vegetables

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

Sheet Pan Roasted Beef and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Beef and Crispy Root Vegetables

Savor a hearty and balanced meal featuring tender, roasted lean beef paired with beautifully caramelized root vegetables. The dish bursts with rustic flavors enhanced by a drizzle of olive oil and aromatic rosemary, creating a comforting and nutritious plate perfect for any dinner occasion.

NUTRITION

439kcal
Protein
37.9g
Fat
22.9g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Sirloin

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the carrot, parsnip, and beet into similar-sized pieces to ensure even roasting.

  • 3

    Place the beef sirloin in the center of the sheet pan. Surround it with the chopped vegetables.

  • 4

    Drizzle olive oil evenly over the beef and vegetables. Season with salt, pepper, and scatter the rosemary sprigs over the top.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the beef reaches your preferred doneness and the vegetables are tender and lightly crisped.

  • 6

    Remove from the oven, let the beef rest for a few minutes, then slice it against the grain. Serve the beef slices alongside the roasted vegetables.