Rosemary Beef With Root Vegetables Recipe

Name: Rosemary Beef With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound new potatoes, quartered; 3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces; 1/2 pound carrots, cut diagonally into 1 1/2-inch pieces; 4 teaspoons chopped fresh rosemary, divided; 1 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 3 teaspoons olive oil, divided; Vegetable oil cooking spray; 1 pound beef (center-cut eye of round roast), about 3 inches in diameter; 1 teaspoon finely chopped garlic; 1/2 cup nonfat plain Greek yogurt; 2 1/2 tablespoons drained bottled horseradish; 2 teaspoons white wine vinegar; 2 tablespoons snipped fresh chives or chopped fresh parsley

Servings: persons

1 pound new potatoes, quartered
3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
4 teaspoons chopped fresh rosemary, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 teaspoons olive oil, divided
Vegetable oil cooking spray
1 pound beef (center-cut eye of round roast), about 3 inches in diameter
1 teaspoon finely chopped garlic
1/2 cup nonfat plain Greek yogurt
2 1/2 tablespoons drained bottled horseradish
2 teaspoons white wine vinegar
2 tablespoons snipped fresh chives or chopped fresh parsley

1
Heat oven to 450u00b0F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145u00b0. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound new potatoes, quartered, 3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces, 1/2 pound carrots, cut diagonally into 1 1/2-inch pieces, 4 teaspoons chopped fresh rosemary, divided, and more.

Yes, Rosemary Beef With Root 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.

Rosemary Beef With Root Vegetables

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