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Virginian roast with honeyed vegetables
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 3 (about 450g) parsnips, peeled
  • 3 (about 350g) carrots, peeled
  • 27.30 gm olive oil
  • 28.60 gm honey
  • Salt & ground black pepper
  • 500g mini silverside roast
  • 4.60 gm olive oil, extra
  • 150g green beans
  • 125ml (1/2 cup) chicken style liquid stock
Instructions:
  • Preheat your oven to 220°C. Cut the parsnips and carrots into 7cm length pieces. Mix in a bowl with oil, honey, salt, and pepper until evenly coated.
  • Massage silverside with fragrant extra oil, then generously season with salt and pepper. Nestle the silverside in a spacious roasting pan, surrounded by vibrant parsnips and carrots. Roast in preheated oven for a tantalizing 10 minutes.
  • Lower the oven temperature to 180°C and bake the silverside for an additional 20 minutes. Place the silverside on a plate, tent loosely with foil, and let it rest for 5 minutes. Continue roasting the parsnips and carrots in the oven.
  • Cook the beans in a pot of salted boiling water for 5 minutes or until they are vibrant green and tender-crisp. Drain and return to the pot. (Check microwave suggestion.)
  • Plate the parsnips and carrots. Deglaze the roasting pan over high heat with stock, boiling uncovered for 2 minutes until reduced by half, making sure to scrape the pan to incorporate any flavorful bits.
  • Carve the silverside, arrange it on the serving plates with the beans, drizzle generously with the sauce, and serve immediately.

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