Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

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

Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

Savor the robust flavors of garlic and fresh herbs on tender, succulent beef paired with a colorful medley of crispy roasted vegetables. This one-pan meal is both nutritious and satisfying, offering a perfect balance of protein and roasted vegetable goodness.

Try 3 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
34.1g
Fat
20.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 medium Red Bell Pepper

1 half medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, halve the zucchini lengthwise and slice if desired, and cut the red onion into wedges.

  • 3

    Place the beef sirloin in the center of the sheet pan. Arrange the prepared vegetables around the beef.

  • 4

    Drizzle olive oil over the beef and vegetables. Mince the garlic and sprinkle it evenly along with the rosemary and thyme sprigs, salt, and pepper over the dish.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs while leaving the beef largely intact for an optimal sear.

  • 6

    Roast in the oven for 18-22 minutes, or until the beef reaches your preferred doneness and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let the beef rest for a few minutes, then slice against the grain. Serve the beef slices with a generous portion of the roasted vegetables.

Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

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

Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Beef and Crispy Roasted Vegetables

Savor the robust flavors of garlic and fresh herbs on tender, succulent beef paired with a colorful medley of crispy roasted vegetables. This one-pan meal is both nutritious and satisfying, offering a perfect balance of protein and roasted vegetable goodness.

NUTRITION

371kcal
Protein
34.1g
Fat
20.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 medium Red Bell Pepper

1 half medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, halve the zucchini lengthwise and slice if desired, and cut the red onion into wedges.

  • 3

    Place the beef sirloin in the center of the sheet pan. Arrange the prepared vegetables around the beef.

  • 4

    Drizzle olive oil over the beef and vegetables. Mince the garlic and sprinkle it evenly along with the rosemary and thyme sprigs, salt, and pepper over the dish.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs while leaving the beef largely intact for an optimal sear.

  • 6

    Roast in the oven for 18-22 minutes, or until the beef reaches your preferred doneness and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let the beef rest for a few minutes, then slice against the grain. Serve the beef slices with a generous portion of the roasted vegetables.