Oven Tri Tip with Rosemary Garlic Vegetables
Elevate your dinner game with this Oven Tri Tip with Rosemary Garlic Vegetables, a one-pan marvel that combines bold flavors and minimal effort. This savory dish features a tender, perfectly seasoned tri-tip roast baked alongside a colorful medley of baby potatoes, carrots, and red onions. Infused with the aromatic touch of fresh rosemary, garlic, and a squeeze of bright lemon, the roasted vegetables complement the juicy, herb-crusted meat for a perfectly balanced meal. With simple prep and a fragrant blend of spices like paprika and thyme, this recipe is ideal for busy weeknights or a cozy weekend dinner. Ready in under an hour, it’s an effortless way to bring sophistication to your family table while catering to hearty appetites. Perfect for those seeking a flavorful, oven-roasted tri-tip recipe paired with rustic vegetables!
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 4 tablespoons Olive oil
- 6 Garlic cloves
- 4 Fresh rosemary sprigs
- 1.5 pounds Baby potatoes
- 4 Carrots
- 1 large Red onion
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 Lemon
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Pat the tri-tip roast dry with paper towels, then rub 2 tablespoons of olive oil evenly over the surface.
Season the tri-tip with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried thyme, ensuring an even coating. Set aside.
Cut the baby potatoes in half, carrots into diagonal chunks, and the red onion into wedges. Place all vegetables in a large mixing bowl.
Mince 4 garlic cloves and add them to the vegetables along with 2 tablespoons of olive oil, 0.5 teaspoon of kosher salt, and the leaves of 2 rosemary sprigs. Toss until evenly combined.
Arrange the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the tri-tip.
Place the tri-tip roast in the center of the baking sheet, arranging 2 whole garlic cloves and the remaining rosemary sprigs on top for extra flavor.
Bake in the preheated oven for 25 minutes, then reduce the temperature to 400°F (200°C) and cook for an additional 20-25 minutes, or until the internal temperature of the tri-tip reads 130°F (54°C) for medium-rare.
Once cooked, remove the tri-tip from the oven and let it rest on a cutting board, loosely covered with foil, for 10 minutes. This allows the juices to redistribute and ensures tenderness.
While the tri-tip rests, squeeze the juice of 1 lemon over the roasted vegetables and toss lightly.
Slice the tri-tip against the grain into thin slices. Serve alongside the rosemary garlic vegetables and enjoy!
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 27.8 g | ||
| Protein | 256.8 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7425 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
