Oven Tri-Tip With Rosemary-Garlic Vegetables

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2  lbs tri-tip roast
• 1 -2  teaspoon dried rosemary, crushed
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons olive oil
• 12  red potatoes, halved
• 2  red bell peppers or 2  yellow bell peppers or 2  green bell peppers, each cut into 8 wedges
• 2  sweet onions, cut into 1 inch wedges

Directions

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.