Easy Spiced Beef & Roast Veg Traybake
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Easy Spiced Beef & Roast Veg Traybake

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.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep
Allergens:
Milk
Egg
Soy

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Beetroot

1

Parsnip

1

carrot

1 tin

sweetcorn

1 packet

peeled pumpkin pieces

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 sachet

All-American Spice Blend

1 packet

parsley

1 packet

Smokey Aioli

(Contains Egg, Soy; )

1 packet

Beef Rump

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2634 kJ
Fat33.6 g
of which saturates10.6 g
Carbohydrate36.3 g
of which sugars24.1 g
Dietary Fibre11.1 g
Protein44.2 g
Sodium1253 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.