Diabetic Dish of the Week – Herb-Rubbed Beef Roast with Roasted Cauliflower

February 27, 2024 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: baking, Beef Top Loin Roast, Cauliflower, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Easter, Food, Herb-Rubbed Beef Roast with Roasted Cauliflower, recipes, Vegetables

Oh I’ve got a good one to pass along for this week’s Diabetic Dish of the Week it’s a Herb-Rubbed Beef Roast with Roasted Cauliflower. To make this week’s recipe you’ll be needing a Bonless Beef Top Loin Roast, Minced Garlic, Thyme Leaves, Cauliflower, Olive Oil, Salt, Pepper, and Dry Italian Style Bread Crumbs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2024! https://diabeticgourmet.com/

Herb-Rubbed Beef Roast with Roasted Cauliflower
In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil, divided
Salt and pepper
2/3 cups dry Italian-seasoned bread crumbs

Directions

1 – Preheat oven to 325F.
2 – Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3 – Place roast, fat-side up, on rack in shallow roasting pan.
4 – Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5 – Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6 – Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7 – Season with salt and pepper, as desired.
8 – Cover with aluminum foil; bake on lower rack 45 minutes.
9 – Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10 – Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11 – Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13 – Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 282
Fat: 13 grams
Unsaturated Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 3.8 grams
Sodium: 254 milligrams
Cholesterol: 56 milligrams
Protein: 28 grams
https://diabeticgourmet.com/diabetic-recipe/herb-rubbed-beef-roast-with-roasted-cauliflower