Spiced Beef & Roast Veggie Medley

Name: Spiced Beef & Roast Veggie Medley with Cheddar Cheese & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Potato; 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 300 g Beef Rump; 1 packet Parsley; 1 Parsnip; 1 sachet All-American Spice Blend; 1 Beetroot

with Cheddar Cheese & Smokey Aioli

Get up to $175 off

Looks can be deceiving, this dinner may look like beef and roast veggies but we ask you to have another glance. You may discover the gooey layer of baked Cheddar cheese over the veggies, that’s because it’s all roasted on one tray for your convenience!

Tags:

Kid Friendly

•High Protein

Allergens:

Eggs

•Soy

•Milk

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Potato

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

300 g

Beef Rump

1 packet

Parsley

Parsnip

1 sachet

All-American Spice Blend

Beetroot

Nutrition Values

Energy (kJ)2360 kJ

Calories565 kcal

Fat27.1 g

of which saturates9.6 g

Carbohydrate33.9 g

of which sugars21.3 g

Dietary Fibre6.2 g

Protein42.5 g

Cholesterol55 mg

Sodium1010 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Thickly slice leek. Drain sweetcorn. Cut parsnip into bite-sized chunks. • Place beetroot, parsnip, sweetcorn and leek 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. • When the veggies have 15 minutes remaining, add peeled pumpkin pieces to the tray and roast until tender. • 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, 4-5 minutes each side (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.