Roast Beef with Balsamic Cauliflower & Carrots

9 Ingredients

2 whole cauliflower, cut into floerts
2tablespoons fresh continental parsley, chopped (to serve)
1kilograms beef blade roast
2tablespoons balsamic vinegar glaze
1tablespoons dijon mustard
3tablespoons olive oil (save 2 tbs for balsamic cauliflower & carrots)
2tablespoons fresh thyme leaves (save 1 tbs fresh thyme leaves for balsamic cauliflower & carrots)
240grams baby carrots, trimmed and washed
2 cloves garlic, finely chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A modern take on a classic family recipe. This simple way to cook roast beef is extra delicious served with cauliflower, carrots and extra balsamic glaze.

Method

Step 1 of 5

Remove beef from refrigerator and bring to room temperature for 30 minutes before cooking. Preheat oven 200°C fan-forced.

Step 2 of 5

Combine oil, garlic, mustard and thyme in a bowl. Season. Spread mixture all over the beef. Place beef on a wire rack in a shallow roasting tray.

Step 3 of 5

Place beef in oven, then reduce oven temperature to 160°C fan-forced. Cook beef for 50 minutes for medium rare. Remove beef from oven, cover loosely with foil and rest for 20 minutes.

Step 4 of 5

Increase oven to 220°C fan-forced. Combine cauliflower, carrots, oil and thyme leaves in a bowl. Season. Toss to coat. Tip out onto a large baking paper-lined oven tray and spread out. Roast for 15 minutes or until tender. Drizzle with 1 tablespoon of the balsamic glaze and a little extra oil.

Step 5 of 5

Carve beef and serve with roasted cauliflower & Carrots scattered with parsley with extra balsamic glaze to the side. Tip 1: If you don't have a wire-rack, thickly slice 2 large onions and lay onto base of pan in place of a rack. Tip 2: For medium rare roast at 160°C fan-forced for 25-30 minutes per 500g. Tip 3: Serve with traditional beef gravy if you prefer.