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Steak With Roasted Parsnips and Tomatoes

Steak With Roasted Parsnips, Tomatoes, and Scallions
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Serves 4| Hands-On Time: | Total Time:


  1. Heat oven to 450° F. Toss the parsnips, tomatoes, scallions, thyme, ¼ cup of the oil, and ¼ teaspoon each salt and pepper in a 9-by-13-inch baking dish.
  2. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until the parsnips are tender, 10 to 15 minutes more.
  3. .Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper., Cook, in batches, until an instant-read thermometer inserted in the center of each piece registers 130° F, 2 to 3 minutes per side for medium-rare.
  4. Let the steaks rest for at least 5 minutes before slicing. Serve with the vegetables.
By April, 2012

Nutritional Information

  • Per Serving
  • Calories 496
  • Fat 23g
  • Sat Fat 5g
  • Cholesterol 74mg
  • Sodium 455mg
  • Protein 36g
  • Carbohydrate 36g
  • Sugar 11g
  • Fiber 10g
  • Iron 4mg
  • Calcium 120mg
What does this mean? See Nutrition 101 .

Quick Tip

Flour Tortillas
For a satisfying lunch, spread a whole-wheat wrap with spicy mustard, top with a handful of baby spinach and the leftover steak and vegetables, and roll up.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.