Dinner

Healthy Roast Dinner with Steak and Veggies Recipe

BySophie Carsel January 17, 2026January 17, 2026

Introduction

This healthy roast dinner combines tender fillet steak with perfectly roasted vegetables for a nutritious and satisfying meal. The dish features a flavorful garlic and thyme marinade, complemented by a simple homemade gravy. It’s a fantastic way to enjoy a roast without the heaviness.

A white speckled plate holds a colorful meal with five different parts. On the left, there are thick slices of grilled steak with a dark charred crust and a bright pink inside. Below the steak, cut Brussels sprouts show their light green inside and dark green leaves. Next to them, roasted red onion wedges have a deep purple color with slightly crispy edges. On the right side, golden-brown roasted potato slices are stacked with a shiny, crispy texture. Next to the potatoes, long roasted carrot sticks sit with a bright orange color and a light coating of herbs. A fork rests near the steak on the left side of the plate, and a knife with a dark handle is on the right. The plate is on a light-colored stone surface with a mauve cloth to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

285g medium potatoes, thickly sliced
4 small carrots (160g), halved lengthways
2 x 80g red onions, cut into quarters
170g large Brussels sprouts (about 8-10), trimmed
2½ tsp rapeseed oil
2 tsp thyme leaves
2 tsp balsamic vinegar
1 large garlic clove, finely grated
2 pinches English mustard powder
170g thick, lean fillet steak
½ tsp vegetable bouillon powder

Instructions

Step 1: Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 minutes. Drain the potatoes, reserving the water for later.
Step 2: Toss the potatoes, carrots, onions, and Brussels sprouts with 2 teaspoons of rapeseed oil to coat. Arrange the vegetables on a non-stick baking sheet with space between them. Sprinkle 1 teaspoon of thyme leaves over the vegetables, season with black pepper, and roast for 30 minutes.
Step 3: While the vegetables roast, mix 1 teaspoon of balsamic vinegar with the garlic, the remaining thyme, ½ teaspoon of rapeseed oil, English mustard powder, and plenty of black pepper. Rub this mixture over the steak, place it in a shallow dish, and set aside to marinate.
Step 4: Mix the remaining teaspoon of balsamic vinegar with vegetable bouillon powder and 125ml of the reserved potato cooking water. Set this aside for the gravy.
Step 5: After the vegetables have roasted for 30 minutes, turn them over and roast for another 15 minutes until tender and golden.
Step 6: Heat a small non-stick frying pan over medium-high heat. Remove the steak from the marinade, shaking off the excess, and fry for 2-3 minutes on each side until cooked to your preferred doneness. Remove the steak to a board and let it rest.
Step 7: Pour the leftover marinade into the frying pan and simmer until it thickens slightly to create a flavorful gravy.
Step 8: Slice the steak and serve it alongside the roasted vegetables, with the gravy on the side.

Tips & Variations

For extra crispy potatoes, make sure to slice them thickly and spread them out without overlapping on the baking sheet.
Swap the fillet steak for chicken breast or pork loin for a different protein option.
Add a sprinkle of fresh parsley or chives to the gravy for a fresh herbal note.

Storage

Store any leftover steak and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the meat. The gravy can be reheated separately on the stove and will keep well refrigerated for 2 days.

How to Serve

A round white plate is filled with five different foods arranged in sections. At the top right, there is a small pile of golden-brown roasted potato slices, slightly shiny with a crispy texture. Next to the potatoes on the right are several bright orange roasted carrot sticks that look tender with a few small black specks of seasoning. Below the carrots, there is a cluster of roasted red onion wedges with purple and dark brown edges, showing a soft texture. To the left of the onions are green halved Brussels sprouts with a glossy and fresh appearance. Finally, at the top left of the plate, there are four thick slices of medium rare steak with a dark crust and deep pink inside. A silver fork rests on the left side and a dark-handled knife is on the right, both on a white marbled surface with a light mauve cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for the roast?

Yes, you can substitute or add vegetables like parsnips, sweet potatoes, or cauliflower florets for variety. Just adjust roasting times as needed based on the vegetable.

How do I know when the steak is cooked properly?

Cooking times depend on steak thickness and preference. For medium-rare, fry 2-3 minutes per side. Use a meat thermometer if possible; 55-57°C (130-135°F) indicates medium-rare.