Description
This hearty sheet pan meal combines tender, flavorful beef with perfectly roasted butternut squash and broccoli. Infused with smoky paprika and aromatic herbs, it’s ideal for cozy weeknights, casual dinners with friends, or even a special family meal. Quick to prepare and packed with nutrients, this dish offers both taste and visual appeal, making dinner effortless and satisfying.
Ingredients
-
1.5 pounds (700g) beef sirloin or flank steak, sliced into thin strips
-
2 cups butternut squash, peeled and cubed
-
2 cups broccoli florets
-
2 tablespoons olive oil
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon dried thyme
-
1 teaspoon dried oregano
-
½ teaspoon black pepper
-
½ teaspoon salt, or to taste
-
½ teaspoon crushed red pepper flakes (optional)
-
Fresh parsley, chopped (for garnish)
-
Lemon wedges (optional, for serving)
Instructions
-
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
-
In a large bowl, combine butternut squash and broccoli. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and ¼ teaspoon black pepper, and toss to coat evenly. Set aside.
-
In a separate bowl, add beef strips, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, remaining salt, and 1 tablespoon olive oil. Toss until fully coated and marinate for 10–15 minutes.
-
Arrange the vegetables on one half of the baking sheet in a single layer and the beef strips on the other half. Avoid overcrowding.
-
Roast for 20–25 minutes, flipping the beef and stirring vegetables halfway through, until beef is cooked to desired doneness and vegetables are tender with lightly caramelized edges.
-
Check for doneness: beef should be juicy, butternut squash soft and golden, broccoli slightly crisp and bright green. Adjust seasoning if needed.
-
Remove from oven, garnish with parsley, and serve with optional lemon wedges.
Notes
-
Cut vegetables into uniform pieces for even cooking.
-
Marinate beef longer (up to 2 hours) for deeper flavor.
-
Use a rimmed baking sheet to contain juices and prevent spills.
-
Avoid overcrowding the pan to ensure proper roasting.
-
Can use frozen vegetables if thawed and patted dry.
-
Optionally add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes