STREAMING NOW: The Delicious Miss Dahl

Oven Tri-Tip With Rosemary-Garlic Vegetables

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: