Sirloin Roast with Roasted Vegetables

Another weekly oven meal that can cook while I take my little man to Tae Kwon Do. Again, if you live close to a Wegmans you can buy the meat all prepped and the veggies washed and cut. Tonight's dinner serves 4 and will introduce Brussels sprouts to the kids…well they were not in the mood to try something new, but I can say it was AWESOME! I hate Brussels sprouts, but this is the first time I had them roasted and they were delicious. Next time when I remove them from the oven I will toss them with fresh minced garlic and some fresh squeezed lemon juice…YUMMY!

This size roast easily serves 3-4 people, and was so tender and came out a perfect medium rare…to adjust time based on your desired level of doneness.

Ingredients:
2.5 pound sirloin roast
1 sweet onion
2 TBS black pepper corns, crushed
oven bag
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 cups Brussels sprouts, halved
2 TBS Wegmans basting oil (olive oil, grape seed oil, sunflower oil blend infused with fresh herbs)
Wegmans Finishing Sauce

Directions:
1. Preheat the oven to 300.

2. Slice the onion and place in the oven bag. Top the roast with the black peppercorns and lay on top of the onion in the bag and knot it.

3. Cut 6, 1" slits in the bag and place on a baking sheet. Roast for 1 hour.

4. Meanwhile toss all the veggies in the Wegmans basting oil until well coated. Lay evenly on a baking sheet. When the roast is done raise the oven to 400 and roast the veggies for about 15 minutes.

5. Slice roast and top with Wegmans Finishing Sauce and a side of roasted veggies. Enjoy!