Roasted Beef and Winter Vegetable Medley
A hearty starter featuring tender roasted beef paired with seasonal vegetables, capturing the essence of winter in Belgium.
This dish draws inspiration from the rich flavors of Belgian cuisine and the celebration of local produce during December. Roasting enhances the natural sweetness of seasonal vegetables like Brussels sprouts and carrots, while the beef adds a comforting protein element. The connection to the articles lies in the focus on careful selection and collaboration, much like crafting a balanced dish that reflects regional delights. The technique of roasting embodies simplicity and elegance, suitable for a cozy winter evening. Inspired by Supreme Court Grapples With Whether to Lift Campaign Finance Limits and Trump Administration Fights Roadblock to Pursuing Comey Case.
Instructions
- Preheat the oven to 200°C (390°F).
- In a large bowl, combine the Brussels sprouts and sliced carrots. Drizzle with 2 tablespoons of olive oil, salt, and black pepper. Toss to coat evenly.
- Place the vegetables on a baking tray and roast in the preheated oven for 20 minutes.
- While the vegetables roast, season the beef sirloin with salt and black pepper. Heat the remaining olive oil in a skillet over medium-high heat.
- Sear the beef for 2-3 minutes on each side until browned, then transfer to the baking tray with the vegetables.
- Continue roasting for an additional 20-25 minutes or until the beef reaches your desired doneness.
- In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
- Remove the tray from the oven and let the beef rest for a few minutes before slicing.
- Serve the sliced beef alongside the roasted vegetables, drizzled with the balsamic glaze.