Rosemary Beef With Root Vegetables

rosemary-beef-with-root-vegetables-fore296Looking for an easy one pot meal that will warm you up and make the family happy? Try this delicious rosemary beef with root vegetables recipe for four.



·         1 lb new potatoes, quartered

·         3/4 lb parsnips, cut diagonally into 1 1/2-inch pieces

·         1/2 lb 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 lb 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 450°.

2.       In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 tsp salt, 1/2 tsp black pepper, 1 tbsp water and 2 tsp oil.

3.       Coat a rimmed sheet pan with cooking spray.

4.       Rub beef with remaining 1 tsp olive oil and garlic; season with remaining 1 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper.

5.       Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef’s internal temperature reaches 145°. (Start checking after 20 minutes.)

6.       Transfer meat to a plate; cover loosely with foil; let rest 5 minutes.

7.       Return veggies to oven; turn off heat.

8.       In a bowl, combine yogurt, horseradish and vinegar.

9.       Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.



596 calories per serving, 30 g fat (5 g saturated), 48 g carbs, 8 g fiber, 33 g protein


Reblogged from: Kana Okada