Print

Roasted Vegetables with Meat (Cast‑Iron Style)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic and hearty one-pan meal featuring perfectly roasted vegetables and seared meat, all cooked in a cast-iron skillet for deep flavor and crispy edges.

Ingredients

Scale
  • 300g beef or chicken, cut into chunks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary or thyme
  • 2 cloves garlic, minced
  • 1 large potato, diced
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 tbsp balsamic vinegar (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss meat chunks with 1 tbsp olive oil, salt, pepper, rosemary, and minced garlic.
  3. In another bowl, toss all vegetables with the remaining olive oil and a pinch of salt.
  4. Heat a cast-iron skillet over medium-high heat. Sear the meat chunks for 2–3 minutes per side until browned. Remove and set aside.
  5. Add the vegetables to the skillet and cook for 5 minutes, stirring occasionally.
  6. Return the seared meat to the skillet, mix with the vegetables, and drizzle with balsamic vinegar if using.
  7. Transfer the skillet to the oven and roast for 20–25 minutes, or until vegetables are tender and slightly charred.
  8. Garnish with fresh parsley and serve hot.

Notes

  • You can use lamb or sausage instead of beef or chicken.
  • Make it spicier by adding red pepper flakes or smoked paprika.
  • Pairs well with rice, crusty bread, or a green salad.

Nutrition

Find it online: https://tastyera.com/roasted-vegetables-with-meat-cast%e2%80%91iron-style/