Oven roasted beef and veggies

Monday, February 25, 2013

For a while now I have been wanting to make oven roasted veggies to see how they would turn out.

So here it is.

First prepare the tin foil pouch for both veggies and beef.
You will need a big piece of tin foil so you can close the four corners together and still leave room between the foil and the top of the food.

You will need 2 big garlic cloves, one for the beef and one for the veggies.
Go nuts on the elephant garlic!

For a big meal for one person, you will need:
2 small potatoes
2 small carrots
1/2 medium onion, and green beans (which you can add as much as you like).

You can also use other veggies, I chose the ones I like to eat together.

Slice the potatoes but not too thin.

For the beef, you will need the one clove of garlic chopped (I like in big pieces), parsley, salt and black pepper (as you like).

Marinade the beef with them and olive oil.

I used 2 pinches (small) of salt, 3 of black pepper, 3 of parsley, and 2 teaspoons of olive oil.

I also add half a lemon. Just squeeze a few drops on top of the meat.

Do that in a bowl and leave it for 15 minutes.

When you are ready to put it in the oven, transfer it to the tin foil pouch (I don't like to let it marinade with that lemon straight into the foil).

For the veggies, just drop them in a bowl.

Add salt (I used 3 pinches because the potatoes suck it in), parsley (4 pinches), black pepper (5 pinches), olive oil (3 teaspoons) and rosemary (3 pinches).

Mix it all up and put them in the tin foil pouch.

Put the veggies and the beef in the oven over a baking sheet and cook in medium high. Check to see how the potatoes and the beef are coming along and when they are cooked.

While cooking the veggies, make sure you check for when they are cooked.

Every time you check, pierce the potatoes.

If they aren't cooked yet, add half a cup of water, and close the tinfoil pouch well.

Now, eat!

It turned out to be one of the tastiest plates I have ever made.


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