Lean beef tenderloin: 85g (3 oz, cubed), Sweet potato: 100g (1 cup, cubed), Brussels sprouts: 75g (1 cup, halved), Red onion: 50g (1/2 cup, chunked), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Rosemary (fresh): 2g (1/2 tsp, chopped), Thyme (fresh): 2g (1/2 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a large bowl, combine 10ml olive oil, 5ml balsamic vinegar, 3g minced garlic, 2g chopped rosemary, 2g chopped thyme, 1g salt, and 1g black pepper. 3. Add 100g cubed sweet potato, 75g halved Brussels sprouts, and 50g chunked red onion to the bowl. Toss to coat. 4. Spread the vegetables on a baking sheet and roast for 15 minutes. 5. Meanwhile, toss 85g cubed beef tenderloin in the remaining oil mixture. 6. After 15 minutes, add the beef to the baking sheet with the vegetables. 7. Roast for an additional 10-12 minutes, or until beef is cooked to desired doneness and vegetables are tender. Serve immediately.
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