Roast Beef With Cabbage Squash And Carrots Recipes

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ROAST BEEF WITH CABBAGE, SQUASH, AND CARROTS



Roast Beef with Cabbage, Squash, and Carrots image

This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 7

2 pounds boneless top loin roast, tied
Coarse salt and ground pepper
1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick
3 medium carrots, cut into 3-inch lengths
1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
4 sprigs thyme
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.
  • Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 644 g, Fat 28 g, Fiber 11 g, Protein 52 g

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