Name: Garlic-Parmesan Ribeye with Roasted Brussels Sprouts & Carrots
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 3 medium carrots; 6 cloves garlic; 57 g Parmesan cheese; 1.02 kg ribeye steak; basil, dried; black pepper; extra virgin olive oil; salt

Garlic-Parmesan Ribeye with Roasted Brussels Sprouts & CarrotsGarlic-Parmesan Ribeye with Roasted Brussels Sprouts & Carrots — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

3 medium carrots

6 cloves garlic

57 g Parmesan cheese

1.02 kg ribeye steak

basil, dried

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Peel and mince garlic; transfer to a small bowl along with oil, salt, and pepper. Mash together with the back of a spoon and stir to combine the garlic oil.

Cut steak into portions and spread garlic oil on both sides; set aside on a plate to marinate.

Meanwhile, wash and dry Brussels sprouts. Using a clean cutting board, trim ends and halve the sprouts; divide between two baking sheet pans.

Wash, dry, peel, trim, and cut carrots crosswise into ½-inch rounds; add to the baking sheets with the Brussels sprouts.

Drizzle veggies with oil and season with spices; toss to combine and spread out in an even layer.

Place baking sheets in the oven and roast, tossing halfway through, until veggies are fork-tender, 18-20 minutes.

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, working in batches if necessary, add steaks and cook until desired doneness, 2-5 minutes per side.

While the steaks cook, finely grate Parmesan.

When the steaks are done, transfer to a clean plate and top with the Parmesan. Loosely cover with aluminum foil and let rest, about 5 minutes.

To serve, divide roasted veggies and steaks between plates. Enjoy!

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