We’re seeing lots of squash, carrots and beets coming in at our local farm stands. Laura’s mom had some frozen beef tenderloin, so I decided to roast everything together. I began a day before by creating a rub for the tenderloin out of smashed garlic and rosemary. This I rubbed all over the meat and then placed it in a freezer bag and let it sit in the refrigerator until the next day.
Pulled out the meat and liberally salted and peppered it on all sides. I had two steaks of about 1/2 pound each so I put one on top of the other to simulate the volume of an unsliced tenderloin.
Meanwhile, I lined a baking pan with non-stick foil. I carefully cut up the acorn squash with a large butcher knife. The skin is tough and you have to be careful the knife does not slip. I added 3 large carrots, unpeeled, using a roll cut. I added 1/2 of a large onion cut into chunks. I cut the top and root off 4 beets and peeled them and quartered them.
Once everything was in the pan, I drizzled olive oil over everything added kosher salt and fresh ground black pepper. Tossed everything to coat. Turned the acorn squash skin-side down. Finally I nestled two sprigs of rosemary in there.
I had the oven at 425 degrees and popped in the vegetables. I knew the meat would take less time.
Made a sauce with sour cream, mayo and horseradish sauce in equal proportions. Seasoned it with salt and pepper.
After the vegetables cooked for about 30 minutes, I cleared a space in the middle of the roasting pan and laid the meat in there. It took about 20 minutes for the internal temperature of the meat to reach 120 degrees for medium rare. Took it all out and let the meat rest for a few minutes, then served.
Laura could not stop eating the vegetables, she almost made herself sick.
One thought on “Roasted Autumn Vegetables”
This looks delicious!