This recipe features a succulent tri-tip roast paired with a medley of flavorful roasted vegetables, all seasoned with a delightful herb blend.
Preheat your oven to 425°F.
Preheating ensures even cooking and optimal texture for the roast.
In a small bowl, mix together the rosemary, minced garlic, salt, and pepper.
Use fresh herbs for a more vibrant flavor.
Rub half of the herb mixture evenly over the tri-tip roast.
Ensure the seasoning covers all sides of the roast for maximum flavor.
In a large bowl, toss the bell peppers and onions with olive oil and the remaining herb mixture.
Coating the vegetables evenly ensures they roast beautifully.
Place the tri-tip roast on a rack in a roasting pan, fat side up. Arrange the vegetables around the roast.
Using a rack helps the roast cook evenly and prevents it from sitting in its juices.
Roast in the oven for 35-40 minutes for medium-rare, or until the desired doneness is reached.
Use a meat thermometer to check the internal temperature for precise cooking.
Remove the roast and vegetables from the oven and let the roast rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender.
Slice the roast against the grain and serve with the roasted vegetables.
Slicing against the grain ensures tender bites.
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