Oven Tri-Tip With Rosemary-Garlic Vegetables |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine. Ingredients:
2 lbs tri-tip roast |
1 -2 teaspoon dried rosemary, crushed |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
12 red potatoes, halved |
2 red bell peppers or 2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges |
2 sweet onions, cut into 1 inch wedges |
Directions:
1. Combine rosemary, garlic, salt and pepper to form a paste.
2. Spread half of herb paste evenly over roast.
3. Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
4. Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
5. Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
6. Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
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