• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

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.

• 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

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