NUTRITION

SERVINGS

INGREDIENTS

6 oz beef eye of round roast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

0.5 cup butternut squash

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato and butternut squash into 1-inch pieces.

• 3

  In a large bowl, toss the cubed vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small ramekin, whisk together the remaining olive oil, minced garlic, chopped rosemary, and chopped thyme to create an herb paste.

• 5

  Pat the beef roast dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 6

  Place the beef in the center of the prepared baking sheet and surround it with the seasoned vegetable cubes.

• 7

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

• 8

  Remove from the oven and transfer the beef to a cutting board, letting it rest for 10 minutes to lock in the juices.

• 9

  Thinly slice the beef against the grain and serve alongside the roasted sweet potatoes and squash.