The perfect accompaniment to my dijon mustard and red onion roast beef, especially with healthy cheesy leeks on the side! This recipe is painfully simple, and can be used in pretty much anything, not just a Sunday roast.
Agave Roasted Carrots and Sweet Potatoes
A great accompaniment for any meat dish, or even served just on their own as a salad.
- 2 carrots
- 1 sweet potato
- Agave syrup
- Coconut oil
Melt some coconut oil in a baking tray in the oven.
Chop the carrots and sweet potato into bite size chunks.
When the oil's melted place the veg onto the tray and toss. Season with salt and drizzle very lightly with agave syrup.
Roast for 30 minutes at 180C in a fan oven, or for a bit longer if you like them extra crispy!
Let me know how you incorporate these little beauties!
Enjoy, Millie xx
If you’re making a Sunday roast, and you fancy beef it has to be a rib as far as I’m concerned. Yes it’s more expensive, but it more than makes up for the cost in terms of quality and flavour at the end of the roasting session. This recipe is kind of a one-stop shop for making your gravy and roasting your beef in one! This concoction is a taste sensation even if I do say so myself.
Dijon Mustard and Red Onion Roast Beef
Sunday staple for the perfect family meal
- 1 kg beef
- Wholegrain dijon mustard
- 2 red onions
- Salt and pepper
- Beef gravy granules/ beef stock
Slice two red onions into eighths and lay along the bottom of your baking tray. Drizzle lightly with oil.
Salt and pepper both sides of your beef and lay on top of the onions.
Spread the mustard generously over the fatty side of the beef.
Cook at 200C for 20 minutes. Then flip the beef and cook for a further 20 minutes at 160C (Both temperatures for fan ovens).
After 40 minutes pour a glass of decent red wine into the roasting dish and roast for a further 20 minutes at 160.
Take the meat out of the oven and stand for 15-30 minutes.
To make the gravy, add a teaspoon of dijon mustard, 2 tea spoons of gravy granules and two tablespoons of water into a pan on a low-medium heat. Pour in the juices and the red onions from the bottom of the roasting dish and allow to thicken gently. Serve generously on top of the meat.
For beef, it's essential to cook on a high heat for 20 minutes to start off with. If your meat isn't exactly 1kg, in addition to the initial first 20 minutes, roast for 15 (rare) or 20 (medium) minutes per 450g.
Let me know what you think, and if you have any go-to Sunday roast tricks up your sleeve!
Enjoy, Millie xx