Roast Strip Loin of Beef with Roast Vegetables

Ingredients

• Vegetables:
• 2 cups (1-inch-thick) sliced carrot
• 3 cups peeled sweet potato, cut into 1-inch pieces (1 pound)
• 2 cups trimmed Brussels sprouts, halved (12 ounces)
• 1 large onion, cut into 8 wedges
• 2 teaspoons vegetable oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Roast:
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (3-pound) boned beef strip loin roast
• Cooking spray
• Glaze:
• 3 tablespoons stone-ground or country-style Dijon mustard
• 2 tablespoons honey

Preparation

1. Preheat oven to 400°.
2. To prepare vegetables, place carrot in a microwave-safe bowl, and microwave at high 2 minutes. Combine carrot and next 6 ingredients (carrot through 1/8 teaspoon black pepper); toss well to coat. Set aside.
3. To prepare roast, combine the rosemary, 1/2 teaspoon kosher salt, coarsely ground black pepper, and garlic. Trim fat from roast, and rub top of roast with rosemary mixture. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Arrange the vegetables around roast. Bake at 400° for 1 hour or until the meat thermometer registers 145° (medium-rare) to 160° (medium). Place roast on a platter; cover with foil. Let stand 15 minutes.
4. To prepare glaze, combine mustard and honey. Drizzle over vegetables, and toss gently. Bake at 400° for 10 minutes.