YOUR SOLIN GENERATED RECIPE
Minced Beef with Roasted Vegetables
Savory pan-seared minced beef seasoned with garlic and oregano, paired with a vibrant tray of oven-roasted broccoli and peppers for a smoky, caramelized finish.
INGREDIENTS
8 oz ground beef (93% lean)
1 cup broccoli florets
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Chop the broccoli into bite-sized florets, and dice the red bell pepper and zucchini into uniform half-inch pieces.
Place the vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with half of the sea salt and black pepper.
Toss the vegetables to coat evenly and roast for 18-20 minutes until they are tender and show slightly charred edges.
While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the minced beef.
Break the beef apart with a spatula and cook until fully browned, then stir in the garlic powder, dried oregano, and the remaining salt and pepper.
Once the beef is cooked through and the vegetables are perfectly roasted, plate them together and serve immediately.