Roast Beef with Cabbage, Squash and Carrots

By cheeserohan

Ingredients

• 2 pounds bonless top loin roast, tied
• coarse salt and ground pepper
• 1 medium butternut squash (2 pounds), peeled, halved, andd sliced 1/2 inch thick
• 3 medium carrots, cut into 3-inch lengths
• 1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
• 4 sprigs thyme
• 2 teaspoons extra-virgin olive oil

Preparation

Step 1

1. Preheat oven to 425F. Season beef with salt and pepper and place, fat side up, in cneter of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.

2. Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.