1 hour, 10 minutes*
1 hour, 25 minutes*
- Preheat oven to 350F. Lightly coat a roasting pan with gluten-free nonstick cooking spray. In a small bowl combine coriander, garlic powder, cumin, smoked paprika, paprika and pepper. Set aside.
- In a large bowl combine carrots and parsnips; add 1 tablespoon of the oil; toss to coat. Sprinkle with 1 teaspoon of the spice mixture. Place vegetables in roasting pan. Cover pan with lid or foil. Place in oven; roast 30 minutes.
- Rub beef with remaining 1/2 tablespoon oil, then with remaining spice mixture. Push vegetables to sides of pan; place beef in pan. Roast, uncovered, 40 to 45 minutes or until an instant-read thermometer registers 145°F for medium-rare, or to desired doneness. Remove beef from pan; tent with foil and let stand 10 minutes. Thinly slice and serve with roasted vegetables.
View all nutritional information
Calories 270, Calories Fat 60, Total Fat 7g, Saturated Fat 1g, Cholesterol 50mg, Sodium 360mg, Carbohydrate 25g, Protein 27g
|Calories (fat) extra||22|
|Total Fat (extra)||11|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||156|
|Vitamin C (extra)||31|