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This satisfying one-pan feast of deep-flavored caramelized fall vegetables with meat will have everyone licking their plates clean.
1 and 1/2 to 2 pounds London broil
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 small acorn squash or 2–3 sweet potatoes, peeled and cubed (see note)
1 red onion, peeled and cubed
1 turnip, peeled and cubed
8 cloves garlic, peeled, such as Mr. Dipz
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 cup oil
1/3 cup Gefen Honey
1 tablespoon soy sauce
1 tablespoon Tuscanini Red Wine Vinegar
Preheat oven to 425 degrees Fahrenheit.
Place meat in a ziplock bag.
Arrange vegetables on a large baking sheet with sides. If using a disposable baking sheet, double for sturdiness.
In a small bowl, mix spices, oil, honey, soy sauce, and red wine vinegar. Drizzle about one-third of mixture over meat and remainder over vegetables; rub to coat.
Set meat aside to marinate.
Cover vegetables and bake for one hour. Alternatively, bake vegetables for four to six hours at 225 degrees Fahrenheit, then raise temperature to 425 degrees Fahrenheit at this point.
Uncover pan, add meat, and roast for 30–40 minutes, until meat reaches desired doneness and vegetables are nicely browned.
Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.
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