Roasted Tri-Tip With Root Vegetables

This oven-roasted tri-tip with hearty root vegetables is a simple, flavorful one-pan meal that delivers tender beef, caramelized veggies, and comforting herb-garlic aromas straight from the oven.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories

Author Safeway

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