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Roasted Beef and Autumn Veggie Pasta

A comforting one-pan dish that combines roasted beef with seasonal vegetables and pasta, bringing warmth and resilience to your table.

One-pan
Prep 15m · Cook 45m · Total 1h
11 ingredients

As the world grapples with challenges, food becomes a reminder of community and shared experiences. This recipe reflects the strength found in togetherness, much like the bonds formed through sports and shared struggles. The vibrant colors of the roasted vegetables and the hearty beef serve as a metaphor for the enduring spirit of those navigating difficult times. Inspired by The Dodgers United Los Angeles. Then the ICE Raids Began. and How Washington Became a Testing Ground for ICE.

Instructions

  1. Preheat your oven to 220°C (425°F).
  2. In a large bowl, toss the beef sirloin with olive oil, oregano, salt, and black pepper.
  3. Place the seasoned beef on one side of a large baking tray.
  4. On the other side, arrange the sliced carrots, red bell pepper, and zucchini. Drizzle with olive oil and season with salt and pepper.
  5. Roast in the preheated oven for 25-30 minutes, or until the beef is cooked to your liking and the vegetables are tender.
  6. While the beef and vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.
  7. Once the beef is done, remove it from the oven and let it rest for a few minutes before slicing.
  8. Combine the cooked pasta with the roasted vegetables on the tray, mixing gently to combine.
  9. Serve the pasta topped with sliced beef, grated Parmesan cheese, and chopped parsley.