Rosemary Beef with Root Vegetables

Name: Rosemary Beef with Root Vegetables
Ingredients: 1 pound new potatoes, quartered; 3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces; 1/2 pound carrots, cut diagonally into 1 1/2-inch pieces; 4 teaspoons chopped fresh rosemary, divided; 1 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 3 teaspoons olive oil, divided; Vegetable oil cooking spray; 1 pound beef (center-cut eye of round roast), about 3 inches in diameter; 1 teaspoon finely chopped garlic; 1/2 cup nonfat plain Greek yogurt; 2 1/2 tablespoons drained bottled horseradish; 2 teaspoons white wine vinegar; 2 tablespoons snipped fresh chives or chopped fresh parsley

Rosemary Beef with Root Vegetables was pinched from <a href="http://www.epicurious.com/recipes/food/views/Rosemary-Beef-with-Root-Vegetables-51127010" target="_blank">www.epicurious.com.</a>

"You say potato; we say, Ahhh. The tubers help restock your magnesium stores; low levels can up mental stress...."

INGREDIENTS

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1 pound new potatoes, quartered

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3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces

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1/2 pound carrots, cut diagonally into 1 1/2-inch pieces

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4 teaspoons chopped fresh rosemary, divided

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1 teaspoon salt, divided

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3/4 teaspoon freshly ground black pepper, divided

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3 teaspoons olive oil, divided

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Vegetable oil cooking spray

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1 pound beef (center-cut eye of round roast), about 3 inches in diameter

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1 teaspoon finely chopped garlic

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1/2 cup nonfat plain Greek yogurt

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2 1/2 tablespoons drained bottled horseradish

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2 teaspoons white wine vinegar

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2 tablespoons snipped fresh chives or chopped fresh parsley

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