Fall Harvest Tri-Tip Roast

Fall Harvest Tri-Tip Roast
Enjoy the exquisite blend of flavors in this dish that harmoniously marries the rich taste of tri-tip roast with the vibrant seasonal vegetables—a splendid choice for gatherings and special moments throughout the fall season, or any cozy season you chose!

Ingredients

Olive oil
2 Tbsp
Garlic, finely minced
2 cloves
Dried thyme
1 tsp
Dried rosemary
1 tsp
Paprika
1 tsp
Salt and freshly ground black pepper, to your taste preference
Butternut squash, peeled and cubed
2 cups
Brussels sprouts, trimmed and halved
2 cups
Red onion, thinly sliced
1
Apple, sliced and core removed
1
Dried cranberries
1/2 cup
Chopped pecans or walnuts
1/2 cup
Maple syrup
2 Tbsp
-For the Marinade:
Apple cider vinegar
1/4 cup
Apple juice
1/4 cup
Soy sauce
2 Tbsp
Olive oil
2 Tbsp
Brown sugar
2 Tbsp
Dijon mustard
1 tsp
Dried sage
1 tsp

Utensils

  • Bowls
  • Resealable plastic bag
  • Oven-safe skillet

Instructions

Combine all the marinade ingredients in a bowl.

Put the Tri-Tip Roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for a minimum of 4 hours or overnight, turning occasionally.

Preheat the oven to 425°F

In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Take the Tri-Tip Roast out of the marinade and pat it dry using paper towels. Rub the spice mixture evenly over the roast.

Heat a large oven-safe skillet over medium-high heat. Add olive oil and sear the Tri-Tip Roast for about 2-3 minutes on each side.

Transfer the skillet to the preheated oven and roast for approximately 25-30 minutes, or until the internal temperature reaches your desired level of doneness. After roasting, remove the skillet from the oven and allow the roast to rest.

While the Tri-Tip Roast is resting, prepare the vegetables. Toss the cubed butternut squash, halved Brussels sprouts, sliced red onion, and apple slices with olive oil, salt, and black pepper. Roast them in the oven until they are tender and develop a slight caramelized edge, which usually takes about 20-25 minutes.

Gently warm the maple syrup in a small saucepan.

To serve, slice the roast against the grain and arrange the slices on a serving platter. Surround the roast with the roasted fall vegetables. Sprinkle the dish with dried cranberries and the chopped nuts. Finally, drizzle the warm maple syrup over the top.

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