Fall Harvest Tri-Tip Roast

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.