Roasted Meat and Vegetables (Printable Version)

Savory combination of roasted meats and seasoned vegetables, ideal for sharing and festive dining.

# What You'll Need:

→ Meats

01 - 1.1 lb beef sirloin, cut into thick strips
02 - 1.1 lb boneless chicken thighs, skin on
03 - 0.88 lb pork shoulder, cut into chunks

→ Vegetables

04 - 4 medium potatoes, cut into wedges
05 - 3 large carrots, peeled and sliced
06 - 2 red onions, quartered
07 - 1 red bell pepper, deseeded and sliced
08 - 1 zucchini, sliced

→ Seasonings & Aromatics

09 - 4 tbsp olive oil
10 - 4 cloves garlic, minced
11 - 2 tsp smoked paprika
12 - 2 tsp dried rosemary
13 - 1 tsp dried thyme
14 - 1 tsp ground black pepper
15 - 1 ½ tsp coarse sea salt

→ Optional Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting.
02 - Place beef, chicken, and pork evenly in a large roasting tray.
03 - Combine all vegetables with olive oil, garlic, smoked paprika, rosemary, thyme, black pepper, and sea salt; toss until fully coated.
04 - Distribute the seasoned vegetables around the meats in the tray, gently mixing to blend flavors.
05 - Roast the meats and vegetables in the preheated oven for 45 minutes.
06 - Remove the tray, baste with pan juices, and carefully turn meats and vegetables to ensure even cooking and browning.
07 - Return to oven and continue roasting for 30 minutes until meats are fully cooked and vegetables are tender and golden.
08 - Allow the tray to rest for 5 minutes before garnishing with chopped parsley and serving with lemon wedges.

# Expert Insights:

01 -
  • One tray feeds a crowd without keeping you tied to the stove—it's the definition of elegant simplicity.
  • The vegetables get infused with meat juices and caramelized edges that taste like pure comfort.
  • It actually gets better when you're cooking for six people because the flavors deepen and layer as everything roasts together.
02 -
  • Don't crowd the tray. If your vegetables and meats are piled on top of each other, they'll steam instead of roast. You want the dry, high heat to make contact with every surface.
  • The pan juices are essential—they're not just liquid, they're flavor concentrate. Baste with them, and if they're looking dark and thick by the end, that's caramelization, not burning. Taste them to be sure.
03 -
  • If you have time, marinate the meats in olive oil, garlic, and herbs for 2 hours before roasting—it deepens everything and makes the kitchen smell like anticipation.
  • Use a meat thermometer to know for certain when the pork and chicken are done without cutting in and losing juices. Pork at 63°C, chicken at 74°C—then rest and enjoy knowing it's perfect.

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