Description
A rustic and hearty one-pan meal featuring perfectly roasted vegetables and seared meat, all cooked in a cast-iron skillet for deep flavor and crispy edges.
Ingredients
Units
Scale
- 300g beef or chicken, cut into chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary or thyme
- 2 cloves garlic, minced
- 1 large potato, diced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 tbsp balsamic vinegar (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss meat chunks with 1 tbsp olive oil, salt, pepper, rosemary, and minced garlic.
- In another bowl, toss all vegetables with the remaining olive oil and a pinch of salt.
- Heat a cast-iron skillet over medium-high heat. Sear the meat chunks for 2–3 minutes per side until browned. Remove and set aside.
- Add the vegetables to the skillet and cook for 5 minutes, stirring occasionally.
- Return the seared meat to the skillet, mix with the vegetables, and drizzle with balsamic vinegar if using.
- Transfer the skillet to the oven and roast for 20–25 minutes, or until vegetables are tender and slightly charred.
- Garnish with fresh parsley and serve hot.
Notes
- You can use lamb or sausage instead of beef or chicken.
- Make it spicier by adding red pepper flakes or smoked paprika.
- Pairs well with rice, crusty bread, or a green salad.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg