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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

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 Notes

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

Reviews Add a comment

  • MS10593083
    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.