Roast Strip Loin of Beef with Roast Vegetables

Ingredients

• 3 pound boned beef strip loin roast 
• 0.1 teaspoon pepper black
• 12 ounces brussels sprouts trimmed halved
• 2 cups carrots 1-inch-thick sliced ()
• 3 tablespoons dijon mustard stone-ground country-style
• 2  garlic cloves minced
• 0.3 teaspoon coarsely ground pepper black
• 2 tablespoons honey 
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 large onion cut into 8 wedges
• 3 cups sweet potatoes and into peeled cut into 1-inch pieces (1 pound)
• 2 teaspoons vegetable oil 
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• oven
• kitchen thermometer
• aluminum foil
• microwave
• broiler pan

Directions

1. Preheat oven to 40
2. To prepare vegetables, place carrot in a microwave-safe bowl, and microwave at high 2 minutes.
3. Combine carrot and next 6 ingredients (carrot through 1/8 teaspoon black pepper); toss well to coat. Set aside.
4. To prepare roast, combine the rosemary, 1/2 teaspoon kosher salt, coarsely ground black pepper, and garlic. Trim fat from roast, and rub top of roast with rosemary mixture.
5. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Arrange the vegetables around roast.
6. Bake at 400 for 1 hour or until the meat thermometer registers 145 (medium-rare) to 160 (medium).
7. Place roast on a platter; cover with foil.
8. Let stand 15 minutes.
9. To prepare glaze, combine mustard and honey.
10. Drizzle over vegetables, and toss gently.
11. Bake at 400 for 10 minutes.