Roast Strip Loin of Beef with Roast Vegetables

Kosher salt is coarser then table salt and is wonderful sprinkled on meats and vegetables as it is here, but you can use table salt if you prefer.

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

Preheat oven to 400°.

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.

Nutritional Information

Calories:

289 (31% from fat)

Fat:

9.8g (sat 3.6g,mono 3.8g,poly 1.7g)

Protein:

19.5g

Carbohydrate:

32.1g

Fiber:

5.1g

Cholesterol:

76mg

Iron:

3.3mg

Sodium:

614mg

Calcium:

53mg