Rosemary-Garlic Roasted Tri-Tip with Seasonal Veggies
Indulge in the rich flavors of this Rosemary-Garlic Roasted Tri-Tip, perfectly complemented by a medley of roasted red potatoes, bell peppers, and sweet onions. Inspired by the culinary traditions of Fox Brook Winery, this dish combines tender, juicy beef with earthy herbs and vibrant roasted vegetables. Ideal for pairing with a glass of Cabernet Sauvignon, this recipe will transform your dinner into a gourmet experience, perfect for family gatherings or special occasions.
8
Servings
400
Calories
9
Ingredients
Ingredients
tri-tip roast
2 lbs (trimmed, at room temperature)
dried rosemary
1-2 teaspoons (crushed)
garlic cloves
2 (minced)
salt
1/2 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
olive oil
2 tablespoons (for coating vegetables)
red potatoes
12 (halved)
yellow bell peppers or green bell peppers
2 (cut into 8 wedges each)
sweet onions
2 (cut into 1-inch wedges)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a small bowl, combine the crushed rosemary, minced garlic, salt, and pepper to form a flavorful paste.
3
Carefully spread half of the herb paste evenly over the tri-tip roast, ensuring it is well coated.
4
In another bowl, combine olive oil with the remaining herb paste, then add the halved red potatoes, bell pepper wedges, and sweet onion wedges. Toss everything until the vegetables are evenly coated with the herb-oil mixture.
5
Place the tri-tip roast fat side up on a rack in an open roasting pan. Arrange the coated vegetables around the roast. Do not add water or cover the pan.
6
Roast in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches your desired doneness (rare to medium).
7
Once cooked, remove the roast and bell peppers from the oven and transfer them to a warm platter. Allow the roast to rest for 10 minutes before slicing.
8
Increase the oven temperature to 475°F (245°C) and continue roasting the potatoes and onions for an additional 10 minutes or until they are tender and lightly browned.
9
Finally, add the roasted potatoes and onions to the platter with the tri-tip, carve the roast against the grain, and serve everything together for a delightful meal.
Nutrition Information
18.75
Fat
27.5
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is a 2 lb tri-tip roast, trimmed and brought to room temperature.
How many servings does this Rosemary-Garlic Roasted Tri-Tip provide?
This recipe provides approximately 8 servings.
What is the initial oven temperature for roasting?
The oven should be preheated to 425°F (220°C).
What ingredients are used for the herb paste?
The paste is made from crushed rosemary, minced garlic, salt, and black pepper.
How should the rosemary be prepared?
The dried rosemary should be crushed before being combined with other spices.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
What vegetables are roasted alongside the tri-tip?
The recipe includes red potatoes, yellow or green bell peppers, and sweet onions.
How should the red potatoes be prepared?
You should use 12 red potatoes and cut them in half.
How are the bell peppers sliced?
Each bell pepper should be cut into 8 wedges.
How should the sweet onions be cut?
The sweet onions should be cut into 1-inch wedges.
Do I need to cover the roasting pan?
No, the roast and vegetables should be placed in an open roasting pan and not covered.
Should I add water to the roasting pan?
No, do not add water to the pan while roasting.
Which side of the tri-tip should face up in the pan?
The tri-tip roast should be placed fat side up on a rack in the roasting pan.
How long does the tri-tip roast in the oven?
Roast for 35 to 40 minutes or until it reaches your desired doneness.
What is the recommended internal doneness for the meat?
The recipe suggests roasting until the meat is rare to medium.
How long should the tri-tip rest after cooking?
Allow the roast to rest for 10 minutes before slicing to retain its juices.
What should I do if the potatoes and onions need more time?
Increase the oven temperature to 475°F (245°C) and roast them for an additional 10 minutes after the meat is removed.
How should the tri-tip be carved?
The roast should be carved against the grain for maximum tenderness.
What wine is recommended to pair with this dish?
A Cabernet Sauvignon is the ideal wine pairing for this gourmet meal.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
There are 22.5 grams of protein per serving.
What is the total fat content per serving?
The dish contains 18.75 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 27.5 grams of carbohydrates.
How much olive oil is required?
The recipe uses 2 tablespoons of olive oil to coat the vegetables.
Is this recipe suitable for a holiday dinner?
Yes, it is tagged as a holiday recipe and is perfect for special occasions.
What winery inspired this recipe?
The recipe is inspired by the culinary traditions of Fox Brook Winery.
Can I use green bell peppers instead of yellow?
Yes, the recipe allows for either yellow or green bell peppers.
What is the total number of ingredients needed?
There are 9 primary ingredients used in this recipe.
Should the tri-tip be cold when put in the oven?
The recipe specifies the tri-tip should be at room temperature before roasting.
Are the vegetables coated in the same herbs as the meat?
Yes, the vegetables are tossed with olive oil and the remaining half of the herb-garlic paste.