Roast Strip Loin Of Beef With Roast Vegetables

Name: Roast Strip Loin Of Beef With Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables:; 2 cups (1-inch-thick) sliced carrot; 3 cups peeled sweet potato, cut into 1-inch pieces (1 pound); 2 cups trimmed Brussels sprouts, halved (12 ounces); 1 large onion, cut into 8 wedges; 2 teaspoons vegetable oil; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; Roast:; 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper; 2 garlic cloves, minced; 1 (3-pound) boned beef strip loin roast; Cooking spray; Glaze:; 3 tablespoons stone-ground or country-style Dijon mustard; 2 tablespoons honey

Servings: persons

Vegetables:
2 cups (1-inch-thick) sliced carrot
3 cups peeled sweet potato, cut into 1-inch pieces (1 pound)
2 cups trimmed Brussels sprouts, halved (12 ounces)
1 large onion, cut into 8 wedges
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Roast:
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (3-pound) boned beef strip loin roast
Cooking spray
Glaze:
3 tablespoons stone-ground or country-style Dijon mustard
2 tablespoons honey

1
Preheat oven to 400u00b0.
2
To prepare vegetables, place carrot in a microwave-safe bowl, and microwave at high 2 minutes. Combine carrot and next 6 ingredients (carrot through 1/8 teaspoon black pepper); toss well to coat. Set aside.
3
To prepare roast, combine the rosemary, 1/2 teaspoon kosher salt, coarsely ground black pepper, and garlic. Trim fat from roast, and rub top of roast with rosemary mixture. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Arrange the vegetables around roast. Bake at 400u00b0 for 1 hour or until the meat thermometer registers 145u00b0 (medium-rare) to 160u00b0 (medium). Place roast on a platter; cover with foil. Let stand 15 minutes.
4
To prepare glaze, combine mustard and honey. Drizzle over vegetables, and toss gently. Bake at 400u00b0 for 10 minutes.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegetables:, 2 cups (1-inch-thick) sliced carrot, 3 cups peeled sweet potato, cut into 1-inch pieces (1 pound), 2 cups trimmed Brussels sprouts, halved (12 ounces), and more.

Yes, Roast Strip Loin Of Beef With Roast Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!