Rosemary Beef With Root Vegetables

• 1 pound new potatoes, quartered
• 3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
• 1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
• 4 teaspoons chopped fresh rosemary, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 3 teaspoons olive oil, divided
• Vegetable oil cooking spray
• 1 pound beef (center-cut eye of round roast), about 3 inches in diameter
• 1 teaspoon finely chopped garlic
• 1/2 cup nonfat plain Greek yogurt
• 2 1/2 tablespoons drained bottled horseradish
• 2 teaspoons white wine vinegar
• 2 tablespoons snipped fresh chives or chopped fresh parsley

1. Heat oven to 450u0b0F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145u0b0. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.

potatoes, parsnips, carrots, fresh rosemary, salt, freshly ground black pepper, olive oil, vegetable oil cooking spray, beef, garlic, nonfat plain, horseradish, white wine vinegar, fresh chives

Taken from www.epicurious.com/recipes/food/views/rosemary-beef-with-root-vegetables-51127010 (may not work)