Garlic Herb Roasted Beef

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

Garlic Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef

Tender beef roast rubbed with aromatic garlic and fresh rosemary, roasted alongside caramelized carrots and crispy Brussels sprouts for a satisfying meal.

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NUTRITION

513kcal
Protein
55.7g
Fat
22.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Sea Salt

0.25 tsp Black Pepper

1 cup Carrots

1 cup Brussels Sprouts

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

  • 3

    Place the beef roast in the center of the prepared sheet pan and rub half of the garlic-herb oil over all sides of the meat.

  • 4

    Prepare the vegetables by halving the carrots lengthwise and halving the Brussels sprouts.

  • 5

    Toss the carrots and Brussels sprouts in the remaining oil mixture until evenly coated, then spread them in a single layer around the beef roast.

  • 6

    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.

  • 7

    Remove from the oven and transfer the beef to a cutting board to rest for at least 10 minutes.

  • 8

    Slice the beef thinly against the grain and serve immediately alongside the roasted vegetables.

Garlic Herb Roasted Beef

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

Garlic Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef

Tender beef roast rubbed with aromatic garlic and fresh rosemary, roasted alongside caramelized carrots and crispy Brussels sprouts for a satisfying meal.

NUTRITION

513kcal
Protein
55.7g
Fat
22.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Top Round Roast

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Sea Salt

0.25 tsp Black Pepper

1 cup Carrots

1 cup Brussels Sprouts

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

  • 3

    Place the beef roast in the center of the prepared sheet pan and rub half of the garlic-herb oil over all sides of the meat.

  • 4

    Prepare the vegetables by halving the carrots lengthwise and halving the Brussels sprouts.

  • 5

    Toss the carrots and Brussels sprouts in the remaining oil mixture until evenly coated, then spread them in a single layer around the beef roast.

  • 6

    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.

  • 7

    Remove from the oven and transfer the beef to a cutting board to rest for at least 10 minutes.

  • 8

    Slice the beef thinly against the grain and serve immediately alongside the roasted vegetables.