WW PointsPlus value - 9

Serves - 6

Prep Time - 25 min

Cook Time - 35 min

Other Time - 5 min

3/4 cup(s) plain low fat Greek yogurt 3 Tbsp horseradish sauce 2 Tbsp chives, chopped 1 1/4 tsp Dijon Mustard 1/2 tsp kosher salt 1/8 tsp black pepper 2 spray(s) cooking spray 1/4 cup(s) rosemary, minced 2 Tbsp olive oil, extra virgin 1 Tbsp minced garlic 1 tsp lemon zest 1 tsp kosher salt, or to taste 1/4 tsp black pepper 1 1/2 pound(s) uncooked potato(es), fingerling, halved or quartered 3/4 pound(s) uncooked Brussels sprouts, halved if small, quartered if large 1 1/2 pound(s) uncooked lean tenderloin beef, tied into a roast if tail end

Combine the first six ingredients in a small bowl; chill until ready to serve. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray (or just coat pan with cooking spray). In a small bowl, combine rosemary, oil, garlic, zest, salt, and pepper. Place potatoes and Brussels sprouts in a large bowl; add 2 tablespoons rosemary mixture and toss to combine. Spread potatoes and vegetables evenly across prepared baking sheet. Rub remaining rosemary mixture all over beef; nestle beef in center of vegetables on pan. Roast, stirring vegetables once half-way through cooking, until beef reaches an internal temperature of 140°F, about 30 to 35 minutes. Remove from oven and let beef rest for several minutes before carving and serving. Yields about 3 ounces beef, 1 cup Brussels sprouts, 3/4 cup potatoes and 2 tablespoons cream sauce per serving.