Garlic Butter Roasted Beef & Vegetables (Sheet-Pan Style)

Description

This dish is a rustic Western-style roasted beef and vegetable medley, cooked on a single pan for maximum flavor and minimal mess. Juicy beef cubes are roasted alongside broccoli, carrots, cherry tomatoes, corn, and whole garlic, all coated in olive oil, butter, and herbs. The result is savory, caramelized, and deeply satisfying — perfect as a standalone main or paired with bread or potatoes.

---

Ingredients (Serves 3–4)

Protein

• 600 g (1.3 lb) beef sirloin or ribeye, cut into large cubes (3–4 cm)

• Salt, to taste

• Freshly ground black pepper, to taste

Vegetables

• 1½ cups broccoli florets

• 1 cup cherry tomatoes

• 1 large carrot, sliced thick

• 1 corn cob, cut into rounds (or 1 cup frozen corn, thawed)

• 1 whole garlic bulb, top sliced off

• Optional: red bell pepper or zucchini chunks

Fats & Flavor

• 3 tbsp olive oil

• 2 tbsp unsalted butter, melted

• 1 tsp fresh rosemary (or ½ tsp dried)

• 1 tsp fresh thyme (or ½ tsp dried)

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Optional: 1 tsp Dijon mustard for depth

---

Instructions

1. Preheat & Prep

• Preheat oven to 220°C / 425°F

• Line a large baking tray with parchment paper

---

2. Season the Beef

In a large bowl:

• Add beef cubes

• Season generously with salt and black pepper

• Add olive oil, melted butter, paprika, garlic powder, thyme, and rosemary

• Toss until every piece is evenly coated

• Let rest for 10–15 minutes at room temperature (important for even roasting)

---

3. Prepare the Vegetables

• Place broccoli, carrots, corn, and tomatoes in a separate bowl

• Drizzle with olive oil

• Season lightly with salt and pepper

• Toss gently

---

4. Assemble the Pan

• Spread beef evenly on the baking tray (don’t overcrowd)

• Scatter vegetables around the beef

• Place the garlic bulb cut-side up on the tray

• Optional: brush garlic with a little butter

---

5. Roast

• Roast for 18–22 minutes

• Halfway through, flip beef and stir vegetables

• For extra browning, switch to broil/grill for the last 2–3 minutes

Beef should be:

• Medium: slightly pink inside

• Well-done: roast 5 minutes longer

---

6. Finish & Serve

• Squeeze roasted garlic cloves out of the bulb

• Toss gently with the beef and vegetables

• Taste and adjust seasoning

• Garnish with fresh rosemary or parsley if desired

---

Serving Suggestions

• Serve directly from the tray for a rustic vibe

• Pair with crusty bread, mashed potatoes, or rice

• Works great as a high-protein meal prep dish

---

Chef Tips

• Use ribeye if you want extra juiciness

• Don’t cut beef too small — it dries fast

• High heat = caramelization, not steaming

• Let the dish rest 5 minutes before serving