Ingredients

• 700 g rump of beef
• 500 g multicolored carrots
• sage
• thyme
• rosemary
• extra virgin olive oil
• salt

For the Herb Beef with Colored Carrots recipe, chop a clump of each herb. Grease the rump with oil over the entire surface and "bread it" in the chopped herbs; arrange it in a baking dish, lightly salt it, cover it and let it marinate for 2 hours at room temperature.

Brown the marinated rump in a fat-free pan for 5 'per side, then bake it at 160 ° C for 20', turn off the oven and leave it warm for another 10 '. Chop the carrots, peel them and cut them into chunks.

Cook them in a pan with a thin layer of oil, gently, for 20-25 ', adding a drop of water if needed. Salt at the end. Serve the rump with its sauce, accompanying it with carrots and fresh herbs to taste.

Other Recipes you can read:

• Meatballs with peas and carrots – Italian cuisine reinvented by ..

  Meatballs with peas and carrots are a tasty and nutritious second course, easy and quick to prepare. Thanks to their combination of meat and vegetables, the dish will ..

• an explosion of taste and originality – Italian cuisine reinvented ..

  If you have children who struggle to eat vegetables and you too are not enthusiastic fans of them, this is the ..

• Recipe for baked Polignano carrots with crumbled feta – Italian ..

  There Polignano carrot it is cultivated in the Bari area in lands close to the sea, and therefore saline, with traditional criteria, including irrigation with brackish water. It ..