1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
12 small red-skinned potatoes, halved
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare (145°F); 40 to 50 minutes for medium doneness (160°F).
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
Nutrition information per serving: 330 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 66 mg cholesterol; 269 mg sodium; 29 g carbohydrate; 4 g fiber; 26 g protein; 8.6 mg niacin; 0.9 mg vitamin B6; 1.3 mcg vitamin B12; 2.8 mg iron; 27.4 mcg selenium; 4.8 mg zinc; 114.6 mg choline.