Herb-Roasted Beef 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef with Crispy Root Vegetables

Savor a dish featuring tender herb-roasted beef paired with lightly crispy roasted root vegetables. Fragrant rosemary and thyme elevate the natural flavors of perfectly seared beef and caramelized carrots and parsnips for a hearty yet balanced meal that's both satisfying and nutritious.

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NUTRITION

380kcal
Protein
36.2g
Fat
14.8g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef roast lightly with salt and pepper. In a hot oven-safe skillet, sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Meanwhile, peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 4

    Toss the cut vegetables in olive oil, minced garlic, and roughly chopped rosemary and thyme. Season with a pinch of salt and pepper.

  • 5

    Once the beef is seared, transfer the skillet to the oven and roast for about 10-12 minutes for medium-rare, or until desired doneness is reached. At the same time, spread the vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until they become crispy on the edges.

  • 6

    Let the beef rest for 5 minutes before slicing. Serve sliced beef alongside a generous portion of crispy roasted vegetables.

Herb-Roasted Beef 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef with Crispy Root Vegetables

Savor a dish featuring tender herb-roasted beef paired with lightly crispy roasted root vegetables. Fragrant rosemary and thyme elevate the natural flavors of perfectly seared beef and caramelized carrots and parsnips for a hearty yet balanced meal that's both satisfying and nutritious.

NUTRITION

380kcal
Protein
36.2g
Fat
14.8g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Roast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef roast lightly with salt and pepper. In a hot oven-safe skillet, sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Meanwhile, peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 4

    Toss the cut vegetables in olive oil, minced garlic, and roughly chopped rosemary and thyme. Season with a pinch of salt and pepper.

  • 5

    Once the beef is seared, transfer the skillet to the oven and roast for about 10-12 minutes for medium-rare, or until desired doneness is reached. At the same time, spread the vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until they become crispy on the edges.

  • 6

    Let the beef rest for 5 minutes before slicing. Serve sliced beef alongside a generous portion of crispy roasted vegetables.