Beef schnitzel is pan-fried and basted with a moreish rosemary & garlic butter sauce. Sided with a colourful heap of roasted butternut, cauliflower & crispy kale. A sprinkling of toasted pecans gives this dish a nutty crunch. A perfect & comforting dinner recipe!
Beef & Roasted Veg Dinner
Beef & Roasted Veg Dinner
with crispy kale, roasted butternut & rosemary butter
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Butternut Chunks
- Cauliflower Florets
- Free-Range Beef Schnitzel (without crumb)
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Kale
- NOMU Italian Rub
- Pecan Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST IT UP
Preheat the oven to 200°C. Place the butternut pieces and the cauliflower pieces on half of a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
NUTTY FOR PECANS
Place the pecans in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY Kale
Place the shredded Kale in a bowl. Coat in oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, scatter the dressed kale over the veg. Roast for the remaining time until crispy.
SIZZLING SCHNITZEL
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and season. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with the rinsed rosemary, the grated garlic, and a generous knob of butter. Remove from the pan and reserve the rosemary butter sauce for serving. Season lightly.
FINISHED ALREADY?!
Pile up the roasted veg & Kale. Side with the schnitzel drizzled with the rosemary butter sauce. Sprinkle over the toasted pecans. Time to pork out, Chef!
Butternut Chunks - 200g
Cauliflower Florets - 200g
NOMU Italian Rub - 5ml
Pecan Nuts - 15g
Kale - 50g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 150g
Fresh Rosemary - 3g
Garlic Clove - 1
ROAST IT UP
Preheat the oven to 200°C. Place the butternut pieces and the cauliflower pieces on half of a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
NUTTY FOR PECANS
Place the pecans in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY Kale
Place the shredded Kale in a bowl. Coat in oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, scatter the dressed kale over the veg. Roast for the remaining time until crispy.
SIZZLING SCHNITZEL
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and season. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with the rinsed rosemary, the grated garlic, and a generous knob of butter. Remove from the pan and reserve the rosemary butter sauce for serving. Season lightly.
FINISHED ALREADY?!
Pile up the roasted veg & Kale. Side with the schnitzel drizzled with the rosemary butter sauce. Sprinkle over the toasted pecans. Time to pork out, Chef!
Butternut Chunks - 400g
Cauliflower Florets - 400g
NOMU Italian Rub - 10ml
Pecan Nuts - 30g
Kale - 100g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 300g
Fresh Rosemary - 5g
Garlic Clove - 1
ROAST IT UP
Preheat the oven to 200°C. Place the butternut pieces and the cauliflower pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
NUTTY FOR PECANS
Place the pecans in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY Kale
Place the shredded Kale on a second roasting tray. Coat in oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, pop the tray of dressed kale into the hot oven. Roast for the remaining time until crispy.
SIZZLING SCHNITZEL
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and season. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, baste with the rinsed rosemary, the grated garlic, and a generous knob of butter. Remove from the pan and reserve the rosemary butter sauce for serving. Season lightly.
FINISHED ALREADY?!
Pile up the roasted veg & Kale. Side with the schnitzel drizzled with the rosemary butter sauce. Sprinkle over the toasted pecans. Time to pork out, Chef!
Butternut Chunks - 600g
Cauliflower Florets - 600g
NOMU Italian Rub - 15ml
Pecan Nuts - 45g
Kale - 150g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 450g
Fresh Rosemary - 8g
Garlic Cloves - 2
ROAST IT UP
Preheat the oven to 200°C. Place the butternut pieces and the cauliflower pieces on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTTY FOR PECANS
Place the pecans in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
CRISPY Kale
Place the shredded Kale on a second roasting tray. Coat in oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, pop the tray of dressed kale into the hot oven. Roast for the remaining time until crispy.
SIZZLING SCHNITZEL
Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and season. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, baste with the rinsed rosemary, the grated garlic, and a generous knob of butter. Remove from the pan and reserve the rosemary butter sauce for serving. Season lightly.
FINISHED ALREADY?!
Pile up the roasted veg & Kale. Side with the schnitzel drizzled with the rosemary butter sauce. Sprinkle over the toasted pecans. Time to pork out, Chef!
Butternut Chunks - 800g
Cauliflower Florets - 800g
NOMU Italian Rub - 20ml
Pecan Nuts - 60g
Kale - 200g
Free-range Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
Fresh Rosemary - 10g
Garlic Cloves - 2
Frequently Asked Questions
What is the preparation time for Beef & Roasted Veg Dinner?
The preparation time for Beef & Roasted Veg Dinner with crispy kale, roasted butternut & rosemary butter is between 20 and 35 minutes.
What is the total time required to make Beef & Roasted Veg Dinner with crispy kale, roasted butternut & rosemary butter?
The total time required to make Beef & Roasted Veg Dinner with crispy kale, roasted butternut & rosemary butter is between 35 and 50 minutes.
How many servings does Beef & Roasted Veg Dinner provide?
4 servings
What are the main ingredients in Beef & Roasted Veg Dinner?
Beef, Butternut Chunks, Cauliflower Florets, Free-Range Beef Schnitzel (without crumb), Fresh Rosemary, Garlic Clove, Garlic Cloves, Kale, NOMU Italian Rub, Pecan Nuts
What is the nutritional information of Beef & Roasted Veg Dinner?
Calories: 512, Carbs: 39 grams, Fat: grams, Protein: 43.9 grams, Sugar: 10.6 grams, Salt: 295 grams
How do I prepare Beef & Roasted Veg Dinner?
ROAST IT UP: Preheat the oven to 200°C. Place the butternut pieces and the cauliflower pieces on half of a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. NUTTY FOR PECANS: Place the pecans in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. CRISPY KALE: Place the shredded kale in a bowl. Coat in oil and seasoning. Using your hands, gently massage until softened and coated. When the roast has 10 minutes remaining, scatter the dressed kale over the veg. Roast for the remaining time until crispy. SIZZLING SCHNITZEL: Return the pan to a high heat with a drizzle of oil. Pat the schnitzel dry with paper towel and season. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with the rinsed rosemary, the grated garlic, and a generous knob of butter. Remove from the pan and reserve the rosemary butter sauce for serving. Season lightly. FINISHED ALREADY?!: Pile up the roasted veg & kale. Side with the schnitzel drizzled with the rosemary butter sauce. Sprinkle over the toasted pecans. Time to pork out, Chef!
What should be prepared from my kitchen to make Beef & Roasted Veg Dinner?
Beef, Butternut Chunks, Cauliflower Florets, Free-Range Beef Schnitzel (without crumb), Fresh Rosemary, Garlic Clove, Garlic Cloves, Kale, NOMU Italian Rub, Pecan Nuts
How many calories does Beef & Roasted Veg Dinner have?
512 calories
How much fat content does Beef & Roasted Veg Dinner have?
grams
Woolies Products in this dish
