Name: Tender Roasted Veal with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Veal loin roast; 1 cup Carrots; 0.5 cup Parsnips; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Dried rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Tender Roasted Veal with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Roasted Veal with Root Vegetables

Succulent veal loin slow-roasted with earthy parsnips and carrots, infused with a fragrant rosemary-garlic rub that creates a savory, golden crust.

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NUTRITION

Protein

53.9g

Fat

24.1g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal loin roast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the extra virgin olive oil, minced garlic, dried rosemary, sea salt, and black pepper to create a herb paste.
3
Pat the veal loin roast dry with a paper towel and rub the herb paste evenly over all sides of the meat.
4
Peel and chop the carrots and parsnips into 1-inch thick rounds or chunks.
5
Place the vegetables in the bottom of a roasting pan and set the seasoned veal roast directly on top of the vegetables.
6
Roast in the oven for 50 to 60 minutes, or until a meat thermometer inserted into the thickest part of the veal reaches an internal temperature of 145°F (63°C).
7
Remove the pan from the oven and transfer the veal to a cutting board, allowing it to rest for at least 10 minutes to lock in the juices.
8
Slice the veal against the grain and serve alongside the tender, roasted root vegetables.