Herb-rubbed Sirloin Tri-tip Roast with Root Vegetables


Not as commonly known, the tri-tip is a roast cut from the bottom sirloin. Its marbled texture gives the tri-tip roast a rich flavor. The garlic and herb coating pairs nicely with hearty roasted root vegetables.

What you will need

4 cloves garlic

3 tablespoons extra-virgin olive oil, divided

2 teaspoons coarse sea salt, divided

4 teaspoons chopped fresh sage leaves

4 teaspoons chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary leaves

1/2 teaspoon ground black pepper

1 (2 to 2 1/2 pound) sirloin tri-tip beef roast

4 carrots, cut into 1-inch chunks

6 parsnips, cut into 1-inch chunks

1 sweet potato, cut into 1-inch chunks

1 celery root, peeled and cut into 1-inch chunks

1 red onion, sliced

(Nutritional facts 77 calories, 1.53 g fat, 15.73 g carbohydrates, 1.4 g protein, 0 mg cholesterol, 38 mg sodium)


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