Ingredients For tri-tip with rosemary garlic vegetables
two garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoons salt
1/4 teaspoon ground pepper
one beef tri-tip roast 1 1/2 to 2 pounds
1 tablespoon olive oil
12 small red potatoes, halved
two medium red, yellow or green bell peppers, cut into eighths
two medium sweet onions, cut into 1 inch wedges
How To Make tri-tip with rosemary garlic vegetables
preheat oven to 425°. Wash hands. Mix garlic, rosemary, salt and pepper in a small bowl. Press half of the mixture onto the beef. Wash hands.
Mix remaining seasoning mixture with oil and vegetables in a large bowl; toss.
Place beef on a rack in a shallow roasting pan. Add vegetables to the pan. Roast, uncovered, for 30 to 40 minutes for medium rare. Internal temperature should read 135°., or 40 to 45 minutes for medium, internal temperature should read 150°.
Transfer beef to a platter; tent with foil. Let stand for 15 minutes. Internal temperature will continue to rise about 10°. Increase oven temperature to 475° remove peppers from the pan. Continue roasting potatoes and onions for 10 minutes or until tender and lightly browned. Makes 6 to 8 servings.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for tri-tip with Rosemary garlic vegetables: