Smoked Beef Cheeks with Root Vegetables
Tender smoked beef cheeks with roasted potatoes and root vegetables — a restaurant-quality dinner ready in under 30 minutes using pre-smoked meat and a single sheet pan.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb smoked beef cheeks, pre-cooked
- 1 lb baby potatoes, halved
- 1 lb mixed root vegetables (carrots, parsnips, beets), cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 2 sprigs fresh thyme or rosemary
Instructions
- 1
Preheat oven to 425°F. Toss potatoes and root vegetables with 2 tbsp olive oil, smoked paprika, salt, and pepper.
- 2
Spread vegetables on a large sheet pan in a single layer. Roast for 18 minutes until edges begin to caramelize.
- 3
Toss beef cheeks with remaining 1 tbsp oil, minced garlic, and herb sprigs. Push vegetables to the pan edges.
- 4
Nestle beef cheeks into the center of the pan. Roast 8 minutes until beef is warmed through and vegetables are tender.
- 5
Remove thyme or rosemary sprigs. Season everything with salt and pepper to taste.
- 6
Divide beef and vegetables between plates. Serve hot.
Tools you’ll need
- sheet pan (18×13 inch)
- tongs
- oven
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