Recipe: Nutrition
Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
15 minutes
Cook Time
1 hour, 35 minutes*
Ready in
1 hour, 50 minutes*
- Preheat oven to 425°F. Place a wire rack in a shallow roasting pan. Line a rimmed baking sheet with foil. In a small bowl combine pepper, garlic and thyme; set aside.
- Place beef on rack in roasting pan. Brush with 2 tablespoons of the mustard and sprinkle with 2 tablespoons of the pepper mixture, patting it into the mustard.
- Add remaining 1 tablespoon mustard plus oil to remaining pepper mixture. Drizzle on Brussels sprouts and sweet potatoes; toss to coat. Spread vegetables on baking sheet.
- Place pan with beef on upper oven rack. Roast 20 minutes. Reduce heat to 325°F. Place pan with vegetables on lower rack. Roast beef and vegetables 1 1?4 hours or until an instant-read thermometer inserted into the beef registers 145°F (medium-rare). Remove beef; let stand 10 minutes. Remove vegetables when tender. Slice beef against the grain and serve with vegetables.
Nutritional Information
Serving Size
1
Per Serving
Calories 245, Calories Fat 56, Total Fat 6g, Saturated Fat 1g, Cholesterol 78mg, Sodium 183mg, Carbohydrate 12g, Protein 33g
Serving Size | 1 |
Calories | 245 |
Calories Fat | 56 |
Calories (fat) extra | 23 |
Total Fat | 6g |
Total Fat (extra) | 10 |
Saturated Fat | 1g |
Saturated Fat (extra) | 9 |
Cholesterol | 78mg |
Cholesterol (extra) | 26 |
Sodium | 183mg |
Sodium (extra) | 8 |
Potassium | 568mg |
Carbohydrate | 12g |
Carbohydrate (extra) | 4 |
Fiber | 3g |
Fiber (extra) | 13 |
Sugars | 2g |
Protein | 33g |
Omega3 | 0g |
Vitamin A | 1893IU |
Vitamin A (extra) | 38 |
Vitamin C | 46mg |
Vitamin C (extra) | 78 |
Iron | 3mg |
Iron (extra) | 21 |