Roast Beef with Cabbage, Squash and Carrots

By kristilyon

Ingredients

• 2 pounds, boneless top loin roast, tied
• salt and ground pepper
• 1 med butternut squash (2 pounds), peeled, halved, and sliced 1/2 in thick
• 3 med carrots, cut into 3 in lengths
• 1 sm head of red cabbage (about 1 pound), cored and cut into 8 wedges.
• 4 sprigs of thyme
• 2 t extra virgin olive oil

Preparation

Step 1

Preheat oven to 425 degrees. Season beef with salt and pepper and place fat side up, in center 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.

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