This colourful nutrient-rich dinner cooks all at once for minimal fuss. Turn leftovers into a new meal as a whole wheat tortilla wrap, on a quinoa or brown rice bowl with crumbled feta, or mixed into a beef and veggie frittata.
Sheet Pan Pesto Roast Beef and Vegetables
- Prep Time: 25 minutes
- Cook Time: 1-1/2 hours
- Total Time: 1 hour 55 minutes
- Yield: Serves 6
Ingredients
3 plum tomatoes, cored and quartered
1 lb (500 g) zucchini (about 2), halved lengthwise and cut into 1/2-inch (1 cm) slices
1 small red onion, cut lengthwise into thin wedges
2 baby eggplant (or 1 small), cut into chunks
2 EACH sweet red and yellow pepper, cut into chunks
8 oz (250 g) mushrooms, halved or quartered if large
6 cloves garlic, peeled
1/4 cup (60 mL) prepared basil pesto, divided
1 tbsp (15 mL) olive oil
Salt and pepper
2 lb (1 kg) Beef Sirloin Tip or Top Sirloin Oven Roast
1 to 2 tbsp (15 to 30 mL) balsamic vinegar
Instructions
- Combine tomatoes, zucchini, onion, eggplant, red and yellow peppers, mushrooms, garlic, 3 tbsp (45 mL) of the pesto, oil and a pinch each of salt and pepper in a very large bowl; toss to coat. Set aside.
- Pat roast dry with paper towel. Season all over with ¼ tsp (1 mL) each salt and pepper. Spread remaining pesto all over roast.
- Arrange some of the peppers and onions in a single layer in the centre of one large foil-lined rimmed baking sheet to make a “rack” for the roast. Place roast on top of vegetables. Insert oven-safe meat thermometer into centre of roast. Arrange about one-third of the remaining vegetables on baking sheet surrounding meat in a single layer. Spread remaining vegetables on another large foil-lined rimmed baking sheet.
- Place baking sheet with vegetables in lower third of oven and sheet with roast in upper third. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F. Cook for about 1-1/4 to 1-1/2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Stir vegetables and spread evenly over baking sheets Return vegetables to oven, switching pans on racks, and cook for about 5 to 10 minutes, until browned and tender.
- Using a rubber spatula, scrape all the vegetables and any pan juices onto one baking sheet; sprinkle with vinegar to taste and toss to coat. Season with salt and pepper to taste, if necessary. Carve roast across the grain into thin slices and serve with vegetables.
Notes
Check the vegetables on the baking sheet without the roast once during the cooking time and stir if they appear to be cooking unevenly. Quickly remove the sheet from the oven, stir, then return to the oven closing the door quickly to avoid cooling the oven.
Tip: Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.
Per 1 cooked portion: about 340 Calories, 37g Protein, 13g Fat, 17g Carbohydrate, 5g Fibre, 370mg Sodium
%DV: Iron 28% (Excellent Source), Zinc 82% (Excellent Source), Vitamin B12 102% (Excellent Source)
