1 hour, 35 minutes*
1 hour, 50 minutes*
- Preheat oven to 425°F. Place a wire rack in a shallow roasting pan. Line a rimmed baking sheet with foil. In a small bowl combine pepper, garlic and thyme; set aside.
- Place beef on rack in roasting pan. Brush with 2 tablespoons of the mustard and sprinkle with 2 tablespoons of the pepper mixture, patting it into the mustard.
- Add remaining 1 tablespoon mustard plus oil to remaining pepper mixture. Drizzle on Brussels sprouts and sweet potatoes; toss to coat. Spread vegetables on baking sheet.
- Place pan with beef on upper oven rack. Roast 20 minutes. Reduce heat to 325°F. Place pan with vegetables on lower rack. Roast beef and vegetables 1 1?4 hours or until an instant-read thermometer inserted into the beef registers 145°F (medium-rare). Remove beef; let stand 10 minutes. Remove vegetables when tender. Slice beef against the grain and serve with vegetables.
View all nutritional information
Calories 245, Calories Fat 56, Total Fat 6g, Saturated Fat 1g, Cholesterol 78mg, Sodium 183mg, Carbohydrate 12g, Protein 33g
|Calories (fat) extra||23|
|Total Fat (extra)||10|
|Saturated Fat (extra)||9|
|Vitamin A (extra)||38|
|Vitamin C (extra)||78|