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Cook's Note: You can use any combination of the vegetables or whatever looks good at the market.
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You want about 1 1/2 cups of vegetables per person.
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Preheat the oven to 425 degrees F.
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Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets.
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Toss until well coated.
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Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour.
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Keep warm until serving.
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Preheat the oven to 500 degrees F.
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Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl.
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Coat the tenderloin with the mustard mixture.
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This can be done the day before and left in the refrigerator overnight.
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Just before roasting, season generously with salt, to taste.
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Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.
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Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes.
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Remove the roast from the oven to a cutting board.
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Allow it to rest for 10 minutes, tented with aluminum foil.
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Slice the meat and arrange on a serving platter.
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Serve alongside the warm roasted vegetables.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
