Cattle Corner: Roasting develops intense, full flavor in vegetables

Beef Sirloin with Oven-Roasted Vegetables from The Healthy Beef Cookbook. Unlike steaming or stir-frying, roasting develops the natural sweetness in vegetables, creating intense, full flavor.

1 boneless beef top sirloin steak, cut 2 inches thick (about 3 pounds)

1-1⁄2 tablespoons chopped fresh rosemary

1 tablespoon minced garlic

1-1⁄2 teaspoon salt

1 teaspoon pepper

1⁄4 cup extra- virgin olive oil

2 pounds new red potatoes

4 large carrots, each cut crosswise into quarters

1 large zucchini, cut crosswise into quarters

2 medium onions, cut into 1 inch thick wedges.

1. Heat oven to 425 degrees F combine rosemary, garlic, salt, and pepper; press 1-1⁄2 teaspoons evenly onto beef steak. Stir oil into remaining seasoning mixture. Set aside.

2. Cut small potatoes into half and large potatoes into quarters. Cut each carrot and zucchini quarter lengthwise in half. Set aside zucchini, combine potatoes, carrots, onions, and remaining seasoning mixture in large bowl; toss to coat. Arrange, cut sides down, in single layer on metal baking sheet. Set aside.

3. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast steak and vegetables in 425 degrees F oven for 25 minutes. Stir vegetables and add zucchini to baking pan; continue roasting 20 to 25 minutes or until vegetables are tender and meat thermometer registers 140 degrees F for medium-rare doneness.

4. Transfer steak to carving board. Let stand 5 to10 minutes. (Temperature will continue to rise about 5 degrees F to reach 145 degrees F for medium-rare).

5. Carve steak into slices. Serve with vegetables.

Total preparation and cooking time: 11⁄4 hours. Makes 12 servings.