Honey-Roasted London Broil and Root Vegetables
This satisfying one-pan feast of deep-flavored caramelized fall vegetables with meat will have everyone licking their plates clean.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Mixing bowl
- Measuring spoon
- Zip-top bag
- Aluminum foil
- Oven
Ingredients
- 1 and 1/2 to 2 pounds London broil
- 3 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 1 small acorn squash or 2–3 sweet potatoes, peeled and cubed (see note)
- 1 red onion, peeled and cubed
- 1 turnip, peeled and cubed
- 8 cloves garlic, peeled, such as Mr. Dipz
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 cup oil
- 1/3 cup Gefen Honey
- 1 tablespoon soy sauce
- 1 tablespoon Tuscanini Red Wine Vinegar
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