NUTRITION

SERVINGS

INGREDIENTS

6 oz Top round beef

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 cup Carrots

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create a herb paste.

• 3

  Pat the top round beef dry with a paper towel and place it in the center of the baking sheet, then rub half of the herb paste evenly over all sides of the meat.

• 4

  In a separate bowl, toss the broccoli florets and sliced carrots with the remaining herb paste until well coated.

• 5

  Arrange the vegetables in a single layer around the beef on the baking sheet.

• 6

  Roast in the oven for 20-25 minutes, or until the beef reaches an internal temperature of 145°F for medium-rare and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and let the beef rest for 5-10 minutes before slicing thinly against the grain to ensure maximum tenderness.

• 8

  Plate the sliced beef with the roasted vegetables and serve immediately.