NUTRITION

SERVINGS

INGREDIENTS

4.75 oz beef eye of round roast

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup brussels sprouts

1 cup carrots

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  Mince the fresh rosemary, thyme, and garlic, then combine them in a small bowl with half of the olive oil, salt, and pepper to create a paste.

• 3

  Rub the herb mixture evenly over all sides of the beef roast until it is well coated.

• 4

  Halve the Brussels sprouts and slice the carrots into rounds, then toss them with the remaining olive oil and a pinch of salt.

• 5

  Place the beef on a roasting rack set inside a pan and arrange the prepared vegetables in a single layer around the meat.

• 6

  Roast for 45 to 60 minutes or until the internal temperature reaches 135°F for a perfect medium-rare finish.

• 7

  Remove from the oven and let the beef rest for 10 minutes before slicing thinly against the grain to maintain its juices.