NUTRITION

SERVINGS

INGREDIENTS

5.25 oz beef eye of round

0.5 cup carrots

0.75 cup parsnips

1 tsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the carrots and parsnips into uniform 1-inch pieces.

• 3

  Toss the root vegetables with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  While vegetables roast, finely mince the rosemary, thyme, and garlic, then rub the mixture evenly over the beef.

• 6

  Heat the remaining olive oil in an oven-safe skillet over medium-high heat.

• 7

  Sear the beef for 2 minutes on each side until a golden-brown herb crust forms.

• 8

  Transfer the skillet to the oven and roast for 5-8 minutes, or until the internal temperature reaches your preferred doneness.

• 9

  Remove the beef from the oven and let it rest for 5 minutes before slicing thinly against the grain to serve with the roasted vegetables.