NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef Top Round Roast

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

0.5 tsp Garlic Powder

0.5 tsp Sea Salt

0.25 tsp Black Pepper

1 cup Brussels Sprouts

0.5 medium Sweet Potato

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Pat the beef roast dry with paper towels to ensure a better sear and herb adhesion.

• 3

  In a small bowl, whisk together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Rub the beef with 0.5 tbsp of olive oil and then press the herb mixture firmly onto all sides of the meat.

• 5

  Toss the Brussels sprouts and sweet potato cubes with the remaining 0.5 tbsp of olive oil in a separate bowl.

• 6

  Arrange the beef in the center of the baking sheet and spread the vegetables around it in a single layer.

• 7

  Roast for 25-30 minutes or until the beef reaches an internal temperature of 135°F for medium-rare.

• 8

  Allow the roast to rest for at least 10 minutes before slicing it thinly across the grain for maximum tenderness.