NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Beef Sirloin Roast

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Trim any excess fat from the beef and pat dry. Season it generously with salt, pepper, chopped rosemary, and thyme.

• 3

  Peel and cut the carrot and parsnip into sticks or bite-sized pieces. Slice the red onion into wedges.

• 4

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

• 5

  Spread the vegetables on a baking sheet in a single layer. Roast them in the preheated oven for 20 minutes until they start to get tender and crispy.

• 6

  Meanwhile, heat an oven-safe skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side.

• 7

  Transfer the skillet with the beef into the oven and roast along with the vegetables for an additional 10-15 minutes, or until the beef reaches your desired level of doneness (aim for medium-rare to medium).

• 8

  Remove the skillet and vegetables from the oven. Let the beef rest for 5 minutes before slicing.

• 9

  Plate the sliced beef alongside the roasted root vegetables and serve immediately.