Mini Beef Roast with Summer Vegetables | Recipe | Simply Beef & Lamb
Beef Mini Roast with Summer Vegetables
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Cooking tools:
- Roasting pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Serving platter
Ingredients
- 4 x 150-200g picanha mini roasts
- 2 teaspoons ground paprika
- 1 tablespoon runny honey or maple syrup
- 375g salad potatoes, e.g Charlotte, halved, cooked, drained and cooled
- 2 red onions, peeled and cut into wedges
- 2 fennel bulbs, cut into small wedges
- 3 tablespoons rapeseed or olive oil
- 4 tablespoons fresh thyme leaves
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