No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roast Beef with Cabbage, Squash, and Carrots

This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Roast Beef with Cabbage, Squash, and Carrots

Source: Everyday Food, November 2010


  • 2 pounds boneless top loin roast, tied
  • Coarse salt and ground pepper
  • 1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick
  • 3 medium carrots, cut into 3-inch lengths
  • 1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
  • 4 sprigs thyme
  • 2 teaspoons extra-virgin olive oil


  1. Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.

  2. Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.

Cook's Note

Swap it: Peeled sweet potatoes can be used in place of the butternut squash.

Reviews (1)

  • mairicampbell0 13 Nov, 2011

    Very nice fall flavours and colours. I added an onion cut into wedges and 3 cloves of garlic with the vegetables. Simple, basic, true flavours. I served it with mashed potatoes, into which I chucked the 3 aforementioned roasted garlic.

Related Topics