Rosemary Beef With Root Vegetables

Name: Rosemary Beef With Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef (center-cut eye of round roast), about 3 inches in diam; 1 teaspoons freshly ground black pepper, divided; 907 grams carrots, cut diagonally into 1 1/2-inch pieces; 2 Tbsps snipped fresh chives or chopped fresh parsley; 4 teaspoons chopped fresh rosemary, divided; 1 teaspoon finely chopped garlic; 3 Tbsps drained bottled horseradish; 454 grams new potatoes, quartered; 118 milliliters nonfat plain Greek yogurt; 3 teaspoons olive oil, divided; 340 grams parsnips, cut diagonally into 1 1/2-inch pieces; 1 teaspoon salt, divided; 2 teaspoons white wine vinegar

Need a gluten free main course? Rosemary Beef With Root Vegetables could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains about 28g of protein, 27g of fat, and a total of 581 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up parsnips, salt, nonfat greek yogurt, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert.