Easy Spiced Beef & Roast Veg Traybake
with Cheddar Cheese & Smokey Aioli
Looks can be deceiving, this dinner may look like beef rump and roast veggies but we ask you to have another glance. You may discover a layer of Cheddar cheese, spiced and seared beef rump, finished off with a smokey aioli.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Beetroot
1
Parsnip
1
carrot
1 tin
sweetcorn
1 packet
peeled pumpkin pieces
1 packet
Shredded Cheddar Cheese
1 sachet
All-American Spice Blend
1 packet
parsley
1 packet
Smokey Aioli
1 packet
Beef Rump
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Thinly slice carrot. Drain sweetcorn. • Place beetroot, parsnip, sweetcorn, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and spread out evenly. Roast until veggies are tender, 20-25 minutes. • In the last 5 minutes, remove tray from oven, then sprinkle shredded Cheddar cheese over the veggies. Roast until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Add the finishing touch by sprinkling the cheese on top.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add beef, season with salt and pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Slice beef. • Divide smokey beef and cheesy roast veggie toss between bowls. • Tear over parsley leaves and serve with smokey aioli. Enjoy!
Little cooks: Help tear over the parsley.
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