Beef with Roasted Vegetables

Name: Beef with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 steaks (300g) Beef (Lean); 2 medium (300g) Sweet Potato; 2 cups, halved (200g) Brussels Sprouts; 2 cloves (6g) Garlic (Fresh); 1.5 tbsp Olive Oil; a few sprigs Rosemary

Recipes · Dinner · Recipe, Typed Supps

A classic combination that leans on the oven to do most of the work.

Allergens and patterns

None of the fourteen major allergens. Fits: Gluten-free.

Ingredients

2 steaks (300g) Beef (Lean) — A complete, highly bioavailable protein, and one of the better dietary iron sources on the site.
2 medium (300g) Sweet Potato — Roasts alongside the beef and adds a slower-digesting carbohydrate.
2 cups, halved (200g) Brussels Sprouts — Holds up well to roasting and adds vitamin K and fibre.
2 cloves (6g) Garlic (Fresh) — Flavours the vegetables as they roast.
1.5 tbsp Olive Oil — Coats the vegetables so they roast and caramelise instead of steaming.
a few sprigs Rosemary — A classic pairing with roasted beef and potato that adds flavour with essentially no calories.

Nutrition per serving

Calories: 495.5 kcal
Protein: 47.1g
Carbohydrate: 29g
of which sugars: 14.1g
Fat: 19.2g
of which saturated: 4g
Fibre: 10.1g
Sodium: 123.2mg

Method

Preheat the oven to 425°F (220°C).
Toss the sweet potato and Brussels sprouts with olive oil, garlic, and rosemary on a tray and roast for 20–25 minutes.
Season the beef and sear in a hot pan for 3–4 minutes per side for medium, then rest for 5 minutes before slicing.
Serve the beef alongside the roasted vegetables.