This dish is a wonderful choice for parties and special occasions thanks to the perfect marriage of the rich taste of tri-tip roast with the colorful seasonal vegetables. Savor the exquisite blend of tastes!
Ingredients
Grass-Fed Tri Tip, 1.25 lb
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
Instructions
Consolidate all marinade components in a bowl.
Place the Tri-Tip Roast in a resealable plastic bag and add the marinade. Seal the bag and refrigerate for at least 4 hours or overnight, rotating periodically.
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Remove the Tri-Tip Roast from the marinade and dry it with paper towels. Evenly apply the spice mixture over the roast.
Preheat a large oven-safe skillet over medium-high heat. Incorporate olive oil and sear the Tri-Tip Roast for approximately 2-3 minutes per side.
Place the skillet in the preheated oven and roast for about 25-30 minutes, or until the internal temperature attains the preferred level of doneness. Upon completion of roasting, remove the pan from the oven and permit the roast to rest.
Prepare the vegetables while the Tri-Tip Roast rests. Coat the cubed butternut squash, half Brussels sprouts, sliced red onion, and apple slices with olive oil, salt, and black pepper. Cook them in the oven until they become tender and acquire a subtle caramelized edge, often requiring 20-25 minutes.
Lightly heat the maple syrup in a small pot.
To serve, carve the roast opposite to the grain and present the slices on a serving dish. Encircle the roast with the roasted autumn veggies. Ultimately, pour the heated maple syrup over the surface.
Explore our fresh meat market for delicious offerings.