eCook Meal
Beef & Roasted Veg Dinner
with crispy kale, roasted butternut & rosemary butter
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.05
for 4 servings · R37.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Butternut Chunks needs 800 gButternut 2.5 kg 2.5 kg at R54.99 · 32% of packR17.60
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Pecan Nuts needs 60 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 27% of packR20.45
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Free-range Beef Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Schnitzel (without crumb), Butternut, Cauliflower Florets, Garlic, Kale, NOMU Italian Rub, Pecan Nut, Rosemary
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Beef & Roasted Veg Dinner?
Beef, Beef Schnitzel (without crumb), Butternut, Cauliflower Florets, Garlic, Kale, NOMU Italian Rub, Pecan Nut, Rosemary
How many calories does Beef & Roasted Veg Dinner have?
512 calories
How much fat content does Beef & Roasted Veg Dinner have?
grams