NUTRITION

SERVINGS

INGREDIENTS

6 oz beef eye of round roast

1 cup asparagus

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a thick paste.

• 3

  Place the beef roast in the center of the baking sheet and rub half of the garlic-herb mixture over the entire surface of the meat.

• 4

  Toss the sliced carrots and trimmed asparagus with the remaining herb mixture until evenly coated, then arrange them in a single layer around the beef.

• 5

  Roast in the oven for 25-30 minutes, or until the beef reaches an internal temperature of 135°F for medium-rare and the vegetables are fork-tender.

• 6

  Remove from the oven and transfer the beef to a cutting board to rest for 10 minutes before slicing thinly against the grain.