Name: Herb-Roasted Venison Loin with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Venison Loin; 1 medium Carrot; 1 small Parsnip; 1/4 portion Red Onion; 2 tsp Olive Oil; 1 tsp Maple Syrup; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Herb-Roasted Venison Loin with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Venison Loin with Roasted Root Vegetables

Savor the rich flavors of tender, herb-infused venison loin paired with a colorful medley of roasted root vegetables. This dish features perfectly seared, lean venison enhanced with rosemary and thyme, complemented by sweet carrots, earthy parsnip, and a touch of red onion, all glazed in olive oil and a hint of maple syrup for a delicate caramelization.

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NUTRITION

Protein

39.5g

Fat

13.2g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Loin

1 medium Carrot

1 small Parsnip

1/4 portion Red Onion

2 tsp Olive Oil

1 tsp Maple Syrup

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Trim any excess fat from the venison loin and season generously with salt, pepper, finely chopped rosemary, and thyme.
3
Peel and cut the carrot and parsnip into evenly sized pieces. Slice the red onion into thick wedges.
4
In a bowl, toss the vegetables with olive oil, maple syrup, a pinch of salt, and pepper until evenly coated.
5
Place the seasoned venison on a baking tray and arrange the vegetables around it.
6
Roast in the preheated oven for about 20-25 minutes, or until the venison reaches your desired doneness and the vegetables are tender and lightly caramelized.
7
Allow the venison to rest for a few minutes before slicing. Serve the sliced venison alongside the roasted root vegetables.