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Roasted_Tri-Tip_With Root_Vegetables
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Roasted Tri-Tip With Root Vegetables

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories

Ingredients

  • 1-2 lb tri-tip beef roast
  • 1 cup baby carrots
  • 1 cup sweet potato
  • 2 cups red potatoes
  • 3 Tbs extra virgin olive oil
  • 3 tsp minced rosemary
  • 2 garlic clove minced
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 425º. In a small mixing bowl, combine rosemary, garlic, salt and pepper. Set aside.
  • On a rimmed baking sheet toss vegetables with 2 tablespoons olive oil and season with half of the spice mixture. Move vegetables to the outer edge of baking sheet. Place roast in in center of baking tray and rub with 1 tablespoon olive oil (front and back side.) Season with remaining spice mixture.
  • Place in oven for 30-40 minutes for medium rare (internal temperature of 130º), 40 to 50 minutes for medium (internal temperature of 140º.) Remove from oven and place roast on carving board. Tent loosely with foil.
  • Increase oven temperature to 475º. Return vegetables to oven for 8-10 minutes.Slice meat and serve.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg