Oven Tri-Tip With Rosemary-Garlic Vegetables

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

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.

Ingredients Nutrition


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


Most Helpful

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.

Brydell August 02, 2007

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.

Denise Nachtigal October 09, 2006

Maybe the best roast I've made yet? I did add a little soy sauce. I baked it for a bit then I added: cut up potatoes, leeks, carrots, and bell peppers. YUM!!!

Cook Tara K. September 04, 2015

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