This strip loain roast recipe is simple, yet oh so elegant.  Glazed, roasted carrots, Brussels sprouts, sweet potatoes, and onion surround the rosemary-and-garlic-seasoned roast.

Recipe by Cooking Light October 1999

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Yield:
6 servings (serving size: 3 ounces beef and 1 cup vegetables)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

  • 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.

  • To prepare glaze, combine mustard and honey. Drizzle over vegetables, and toss gently. Bake at 400° for 10 minutes.

Nutrition Facts

289 calories; calories from fat 31%; fat 9.8g; saturated fat 3.6g; mono fat 3.8g; poly fat 1.7g; protein 19.5g; carbohydrates 32.1g; fiber 5.1g; cholesterol 76mg; iron 3.3mg; sodium 614mg; calcium 53mg.
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