Oven Tri-Tip With Rosemary-Garlic Vegetables - cooking recipe

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 2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

Preparation

Combine rosemary, garlic, salt and pepper to form a paste.
Spread half of herb paste evenly over roast.
Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
Roast at 425\u00b0F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
Meanwhile increase oven temperature to 475\u00b0F 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.