Ingredients:

  • 2 lb Top Sirloin Roast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Coarse Kosher Salt
  • 2 tsp Cracked Black Pepper
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 lb Fingerling Potatoes, halved lengthwise
  • 3 medium Carrots, peeled and cut into 1-inch coins
  • 2 large Parsnips, peeled and cut into 1-inch chunks
  • 1 medium Red Onion, cut into thick wedges
  • 2 tbsp Avocado oil
  • 1 tbsp Balsamic Vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C) and place an empty extra-large heavy-duty rimmed baking sheet inside to harness conductive heat.
  2. In a large mixing bowl, toss the halved potatoes, carrots, parsnips, and red onion wedges with avocado oil, balsamic vinegar, and a pinch of salt until evenly coated.
  3. Pat the beef roast bone-dry with paper towels to ensure a proper Maillard reaction. Rub the surface with olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary.
  4. Carefully remove the preheated sheet pan from the oven. Place the beef roast in the center of the pan and arrange the vegetable mixture in a single layer around the meat.
  5. Roast for approximately 40 to 45 minutes. Use an instant-read digital thermometer to monitor the beef; remove from the oven when it reaches an internal temperature of 135°F (57°C) for medium-rare and the onions are charred at the edges.
  6. Transfer the beef to a cutting board and let it rest for 10 minutes before slicing against the grain to maintain succulence. Carryover cooking will bring the temp up to 145°F during the rest.
  7. If the vegetables aren't quite tender, slide the pan back in for 5 more minutes while the meat rests. They should be soft enough to crush with a fork.