Beef Tenderloin With Roasted Vegetables Recipe
Recipe By Taste Of Home
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! Janet Tucker, Bellevue, Ohio.
4
14 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
1hr Cook
20m.total
20m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Beef Tenderloin With Roasted Vegetables Recipe
- 1/10 Beef Tenderloin Roast
- 0.07 cup Dry white wine or beef broth
- 0.07 cup Reduced Sodium Soy Sauce
- 0.40 teaspoon Minced fresh rosemary
- 0.40 teaspoon Dijon mustard
- 0.15 teaspoon Ground Mustard
- 0.30 Garlic cloves, peeled and sliced
- 1/10 pound Yukon gold potatoes, cut into 1 inch wedges
- 1/10 pound Brussels sprouts, halved
- 1/10 pound Fresh baby carrots
Nutrition
value
value
95
calories per serving
2 g Fat6 g Protein13 g Carbs6 g FiberOther
Current Totals
- Fat2g
- Protein6g
- Carbs13g
- Fiber6g
MacroNutrients
- Carbs13g
- Protein6g
- Fiber6g
Fats
- Fat2g
Vitamins & Minerals
- Calcium87mg
- Iron2mg
- Vitamin A1465mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B964mcg
- Vitamin B120mcg
- Vitamin C59mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus97mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home