Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
McCartney Roasts
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- Level: Easy
- Total: 1 hr 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 17 g
- Cholesterol
- 68 mg
- Sodium
- 64 mg
I like to save time by buying a great plant protein roast; there are so many on the market these days. Then I rub them in olive oil and rosemary before roasting.
- Level: Easy
- Total: 1 hr 5 min
- Active: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 17 g
- Cholesterol
- 68 mg
- Sodium
- 64 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Rub the roasts in olive oil.
- Place alongside each other on a sheet of foil.
- Place a spring of rosemary on each one.
- Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside.
- Carve into thin slices.
