How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oven Tri-Tip With Rosemary-Garlic Vegetables?

You need 9 ingredients. The key ingredients include: 2 lbs tri-tip roast, 1 -2 teaspoon dried rosemary, crushed, 2 garlic cloves, minced, 1/2 teaspoon salt, and more.

Is Oven Tri-Tip With Rosemary-Garlic Vegetables suitable as general?

Yes, Oven Tri-Tip With Rosemary-Garlic Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Oven Tri-Tip With Rosemary-Garlic Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Tri-Tip With Rosemary-Garlic Vegetables Recipe

Name: Oven Tri-Tip With Rosemary-Garlic Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Oven Tri-Tip With Rosemary-Garlic Vegetables recipe the whole family will love. Made with rosemary, garlic, salt and pepper. Easy step…

This Oven Tri-Tip With Rosemary-Garlic Vegetables relies on simple, everyday ingredients such as tri-tip roast, dried rosemary, crushed, garlic cloves, minced and salt. It comes together quickly and makes 4 servings, at about 440 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
440 kcal
Category
General

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