- Recommended for: Lunch or light dinner
- Serves: 1 woman, double up the portions for a male serving (see full portion control guide here).
- Quality Protein
- Small pork or beef fillet (any leftovers can be used for another meal)
- 1 cup fresh brussels sprouts
- 3 or 4 small, sweet carrots (the tricolour ones are lovely!)
- Smart Carbs
- Half a medium sweet potato
- Healthy Fat
- Tbsp olive or coconut oil
- Herb, spices and extra
- Balsamic vinegar
- Coarse salt
- Grinding pepper
- Meat spice of choice
- Pinch garlic powder
- Chopping board
- 2 small roasting pans
- Vegetable peeler
- Preheat the oven to 200’C.
- Place half the oil in the roasting pan, swirl it around and heat the pan until very hot.
- Trim any excess fat from the fillet and season it well.
- Pop the fillet in the searingly hot roasting pan and leave to cook in the oven for 10 minutes to brown on one side.
- Trim the hard stalky bottoms off the brussels sprouts, halve them and remove loose leaves. Peel your carrots and sweet potato. Grease the other roasting pan with the remaining oil and add the halved brussels sprouts, tossing them around to coat lightly in the oil.
- Cut the potato into ‘chips’ and add them into the roasting pan next to the brussels sprouts.
- Sprinkle generously with course salt and pop into the oven next to the fillet.
- While you put the brussels sprouts and potato into the oven, take the opportunity to turn the fillet over to crisp on the other side. Close oven.
- Bring a small pot of water to the boil and add the young carrots to cook until just soft. (about 10 minutes)
- When the carrots are ready, drain them and set them aside to stay warm.
- Once the meat has been in the oven for 20 to 30 minutes (depending on personal preference’, remove it and set the fillet aside to rest.
- Continue cooking the brussels sprouts and sweet potato until crispy.
- Remove the sprouts and sweet potato chips from the oven and put the brussels sprouts separately in a little bowl, splash lavish amounts of balsamic vinegar over them.(can add a little drizzle of honey too, if your personal plan permits it.)
- Slice the fillet and serve your portion on the plate.
- Arrange the sweet potato chips and balsamic brussels sprouts.
- Serve the carrots.
- Garnish with a little pickled red onion or a sprig of parsley.
Points of interest: Brussels sprouts reduce inflammation , are high in fibre and they help to balance blood sugar levels.