Garlic and Herb Crusted Beef Roast with Roasted Carrots and Brussels Sprouts

Garlic and Herb Crusted Beef Roast with Roasted Carrots and Brussels Sprouts

Servings: 6-8

Ingredients:

For the beef roast:

• 3-4 pound beef roast (such as prime rib or ribeye)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the roasted carrots and Brussels sprouts:

• 2 large carrots, peeled and chopped into 1-inch pieces
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, black pepper, and paprika.
3. Rub the garlic and herb mixture all over the beef roast, making sure to coat it evenly.
4. Place the beef roast in a large roasting pan and put it in the oven.
5. Roast the beef for 20-25 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
6. While the beef is roasting, toss the chopped carrots and Brussels sprouts with olive oil, salt, and pepper in a separate bowl.
7. Spread the carrots and Brussels sprouts out in a single layer on a large baking sheet.
8. After the beef has roasted for 30 minutes, add the carrots and Brussels sprouts to the oven and continue roasting for an additional 20-25 minutes, or until they are tender and caramelized.
9. Remove the beef and vegetables from the oven and let the beef rest for 10-15 minutes before slicing it thinly against the grain.
10. Serve the sliced beef with the roasted carrots and Brussels sprouts.

Picture:

[Image description: A beautifully roasted beef roast with a golden-brown crust, served with a bed of roasted carrots and Brussels sprouts. The carrots are caramelized to a deep orange color, and the Brussels sprouts are tender and slightly charred. The beef is sliced thinly and arranged on a platter with a few sprigs of fresh rosemary and thyme. The dish is garnished with a sprinkle of paprika and a drizzle of olive oil.]

Tips and Variations:

• Use a meat thermometer to ensure the beef reaches a safe internal temperature.
• Let the beef rest for 10-15 minutes before slicing it to allow the juices to redistribute.
• Substitute other herbs, such as parsley or sage, for the rosemary and thyme.
• Add some aromatics, such as onions or carrots, to the roasting pan with the beef for added flavor.
• Serve the beef with a side of roasted potatoes or polenta for a hearty and satisfying meal.

Nutrition Information (per serving):

• Calories: 450
• Protein: 35g
• Fat: 25g
• Saturated fat: 8g
• Cholesterol: 80mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 350mg

Allergen Information:

• This recipe contains beef, garlic, and herbs (rosemary and thyme). It is free from common allergens such as peanuts, tree nuts, fish, shellfish, soy, and gluten.