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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Pat the tri-tip roast dry with paper towels, then rub 2 tablespoons of olive oil evenly over the surface.

Step 3

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.

Step 4

Cut the baby potatoes in half, carrots into diagonal chunks, and the red onion into wedges. Place all vegetables in a large mixing bowl.

Step 5

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.

Step 6

Arrange the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the tri-tip.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

While the tri-tip rests, squeeze the juice of 1 lemon over the roasted vegetables and toss lightly.

Step 11

Slice the tri-tip against the grain into thin slices. Serve alongside the rosemary garlic vegetables and enjoy!

Nutrition Facts

Serving size	(2201.1g)

Amount per serving	% Daily Value*
Calories	3531.0

Total Fat 193.7g	0%
Saturated Fat 63.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 725.7mg	0%
Sodium 1701.5mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 25.0g	0%
Total Sugars 27.8g
Protein 256.8g	0%

Vitamin D 0IU	0%
Calcium 394.9mg	0%
Iron 32.7mg	0%
Potassium 7425.2mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 29.4%

Carbs: 20.6%