Picture credits to Christina from The Whole Cook.
This is a new recipe we tried out and it is a WINNER. Roasted veggies, beef, and comeback sauce – sooo good. I put it on white rice for the boys and cauliflower rice for Mark and me. Try it and let me know what you guys think!
xo, Jaime
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 lb lean ground beef I use 93/7. Can sub ground turkey.
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- ---VEGGIES---
- 20 oz – 24fresh broccoli
- 1 lb fresh brussels sprouts
- 1 bell pepper Color of choice.
- 3 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- ---SAUCE---
- 1/2 cup mayo
- 1 tbsp ketchup
- 1 tsp lemon juice
- 1/2 tsp Tabasco
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp salt
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Cut any large broccoli florets in half or thirds. Add broccoli florets to baking sheet in a single layer.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Add them to your baking sheet in a single layer beside the broccoli.
- Slice your pepper into strips. Spread in a single layer on baking sheet beside the other veggies.
- Drizzle olive oil over all veggies. Sprinkle with salt, pepper, and garlic powder. Bake for 20 to 25 minutes.
- While vegetables are roasting, add your ground beef (or turkey) to a skillet on the stovetop. Use your spatula to crumble the beef. Cook on medium high, stirring occasionally, until beef is browned. If your beef isn’t very lean you may want to drain the grease. Stir in salt, pepper, and chili powder.
- Add all Comeback Sauce ingredients to a bowl and stir together until well combined.
- To assemble, divide all roasted veggies into bowls. Top with cooked ground beef and Comeback Sauce. You’re ready to eat!
Recipe Notes
Picture and recipe credits to Christina from The Whole Cook.
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