Sunday roast beef & vegetables

Yields1 Serving

80 g roasted lean beef (fat trimmed), served with a dollop of English Mustard

90 g sweet potato, cubed & roasted with the other vegetables

oven roasted vegetables: butternut, onions, marrows, patty pans, eggplant roasted with balsamic vinegar, olive oil and mixed herbs

1 tsp (5 ml) olive oil for roasting the vegetables

onions and mixed herbs

Roast the beef, trim the fat, and serve with English mustard. Cube and roast sweet potatoes with butternut, onions, marrows, patty pans, and eggplant in olive oil, balsamic vinegar, and herbs. Serve hot or cold.

Nutrition Facts

0 servings

Serving size

Print Options:

Sunday roast beef & vegetables