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Roast Beef with Cabbage, Squash, and Carrots
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Summary

    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.

    Ingredients

    • 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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 530 % Daily Value *
    • Total Fat: 22 g 33.22%
    • Saturated Fat: 4 g 20.14%
    • Trans Fat: 0 g %
    • Cholesterol: 145 mg 48.38%
    • Sodium: 136 mg 5.68%
    • Calcium: 180 mg 17.98%
    • Potassium: 1818 mg 51.93%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.54%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 34 g %
    • Dietary Fiber: 8 g 30.8%
    • Sugar: 9 g
    • Protein: 52 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 486.9%
    • Vitamin C 154.95%
    • Vitamin D 11.91%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total6 oz-eq