Directions:
- Combine rosemary, garlic, salt and pepper to form a paste.
- Spread half of herb paste evenly over roast.
- Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
- Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
- Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
- Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.42 Kcal (2041 kJ) | ||
| Calories from fat | 133.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 23% | |
|---|---|---|---|
| Cholesterol | 77.1mg | 26% | |
| Sodium | 268.66mg | 11% | |
| Potassium | 1945.76mg | 41% | |
| Total Carbs | 59.66g | 20% | |
| Sugars | 8.45g | 34% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 31.09g | 62% | |
| Vitamin C | 62.9mg | 105% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17mg | 94% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 87.42 Kcal (366 kJ) | ||
| Calories from fat | 24.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 23% | |
|---|---|---|---|
| Cholesterol | 13.83mg | 26% | |
| Sodium | 48.19mg | 11% | |
| Potassium | 348.99mg | 41% | |
| Total Carbs | 10.7g | 20% | |
| Sugars | 1.52g | 34% | |
| Dietary Fiber | 1.38g | 31% | |
| Protein | 5.58g | 62% | |
| Vitamin C | 11.3mg | 105% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 3mg | 94% | |
| Calcium | 14.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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