Rosemary Beef with Root Vegetables

Ingredients for Rosemary Beef with Root Vegetables

• 450g new potatoes, quartered

• 350g parsnips, cut diagonally into 1 1/2-inch pieces

• 230g carrots, cut diagonally into 1 1/2-inch pieces

• 4 teaspoons chopped fresh rosemary, divided

• 1 teaspoon salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 3 teaspoons olive oil, divided

• Vegetable oil cooking spray

• 450g beef (centre-cut eye of round roast), about 3 inches in diameter

• 1 teaspoon finely chopped garlic

• 120ml nonfat plain Greek yoghurt

• 40ml drained bottled horseradish

• 2 teaspoons white wine vinegar

• 2 tablespoons snipped fresh chives or chopped fresh parsley

Heat oven to 232°C. In a bowl, toss potatoes, parsnips and carrots with 3 teaspoons rosemary, 3/4 teaspoons salt, 1/2 teaspoons black pepper, 1 tablespoon water and 2 teaspoons 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 teaspoons salt and 1/4 teaspoons black pepper. 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.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yoghurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yoghurt sauce and chives; serve with veggies.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.