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    You are in: Home / Recipes / Oven Tri-Tip With Rosemary-Garlic Vegetables Recipe
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    Oven Tri-Tip With Rosemary-Garlic Vegetables

    Oven Tri-Tip With Rosemary-Garlic Vegetables. Photo by Sharlene~W

    1/3 Photos of Oven Tri-Tip With Rosemary-Garlic Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine rosemary, garlic, salt and pepper to form a paste.
    2. 2
      Spread half of herb paste evenly over roast.
    3. 3
      Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
    4. 4
      Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
    5. 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. 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.

    Ratings & Reviews:

    • on August 02, 2007

      45

      super flavor, I used all the paste as a rub for the meat and cooked mashed potatoes on the side we like contrast in flavors on the plate rather than everything having the same taste. I used 2 tsp. rosemary and 3 cloves garlic and the meat was fantastic, thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2006

      45

      I'm not sure what happened, but after 40 minutes, my roast was just shy of still mooing. I had to pop it back in for another 15-20 for it to come out medium. By that time, my onions and potatoes were almost burnt. However, the roast tasted quite good, so I'm still giving it 4 stars. thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2010

      45

    Read All Reviews (10)

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    Nutritional Facts for Oven Tri-Tip With Rosemary-Garlic Vegetables

    Serving Size: 1 (381 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 607.3
     
    Calories from Fat 146
    24%
    Total Fat 16.2 g
    25%
    Saturated Fat 4.7 g
    23%
    Cholesterol 98.2 mg
    32%
    Sodium 304.7 mg
    12%
    Total Carbohydrate 74.3 g
    24%
    Dietary Fiber 8.6 g
    34%
    Sugars 7.5 g
    30%
    Protein 40.1 g
    80%

    The following items or measurements are not included:

    tri-tip roast

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