Oventritipwithrosemarygarlicvegetables Recipes

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OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES



Oven Tri-Tip With Rosemary-Garlic Vegetables image

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.

Provided by Barb G.

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

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 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

Steps:

  • Combine rosemary, garlic, salt and pepper to form a paste.
  • Spread half of herb paste evenly over roast.
  • Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
  • Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
  • 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.
  • 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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