spiced beef roast with root vegetables


1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (pimentón)
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
6 medium carrots, peeled, cut into 1 1/2-inch pieces
6 medium parsnips, peeled, cut into 1 1/2-inch pieces
1 1/2 tablespoons olive oil, divided
1 (2 lb.) eye round roast


  1. preheat oven to 350°f.
  2. lightly coat a roasting pan with gluten-free nonstick cooking spray.
  3. in a small bowl combine coriander, garlic powder, cumin, smoked paprika, paprika and pepper.
  4. set aside.
  5. in a large bowl combine carrots and parsnips; add 1 tablespoon of the oil; toss to coat.
  6. sprinkle with 1 teaspoon of the spice mixture.
  7. place vegetables in roasting pan.
  8. cover pan with lid or foil. place in oven; roast 30 minutes.
  9. rub beef with remaining 1/2 tablespoon oil, then with remaining spice mixture.
  10. push vegetables to sides of pan; place beef in pan.
  11. roast, uncovered, 40–45 minutes or until an instant-read thermometer registers 145°f for medium-rare, or to desired doneness.
  12. remove beef from pan; tent with foil and let stand 10 minutes.
  13. thinly slice and serve with roasted vegetables.

suggestion: for gluten-free recipes, carefully read product labels when selecting ingredients.

Nutrition (Per Serving)

serving size 6 1/2 oz.
servings 8
calories 270
fat 7g
saturated fat 2g
cholesterol 50mg
sodium 360mg
carbohydrate 25g
fiber 6g
sugars 8g
protein 27g