Name: Herb-Roasted Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Lean beef top round chunks; 0.5 cup Carrots; 0.5 cup Parsnips; 1 tsp Olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Beef broth

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Beef with Root Vegetables

Tender beef chunks roasted with sweet carrots and earthy parsnips, infused with a fragrant herb blend for a comforting, savory finish.

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NUTRITION

Protein

44.5g

Fat

11.0g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lean beef top round chunks

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Beef broth

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and chop the carrots and parsnips into 1-inch pieces.
3
In a large bowl, toss the beef chunks, carrots, and parsnips with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
4
Spread the mixture in a single layer on a rimmed baking sheet or in a roasting pan.
5
Pour the beef broth into the bottom of the pan to keep the meat moist during roasting.
6
Roast for 20-25 minutes, or until the beef is cooked through and the vegetables are tender-crisp.
7
Let the beef rest for 5 minutes before serving to allow the juices to redistribute.