Harissa marinated tri tip with roasted vegetables

Who doesn't love a good one dish meal? This one happens to be relatively healthy too! I started with a trip tip roast, which was about 1 1/2 pounds. You could use a different cut of beef if you prefer. I marinated the tri tip in harissa sauce for about 2 hours. Harissa is a North African red sauce made with peppers and spices. I bought mine, but you could also make your own. The brand I use is pretty mild, so I used a liberal amount, but oftentimes harissa is very spicy, so use your judgement. I lined a half sheet pan with foil for easy clean up and coated it with cooking spray. Next, I took a pint of cherry tomatoes, halved white mushrooms and chunks of orange cauliflower and spread them out on the pan in a single layer. I seasoned the vegetables with olive oil, salt and pepper, then placed the tri tip in the center of the pan.

I seasoned the trip tip with salt and pepper, placed the pan in a 450 degree oven, and kept a close watch on my meat thermometer. I roasted everything until the meat thermometer registered 130 degrees (medium) and the vegetables were tender and browned, about 30 minutes. After the roast rested for a few minutes, I cut it into thin slices and served the vegetables on the side.

This recipe can be adapted in so many ways to fit your tastes. You can pretty much use any combination of vegetables - zucchini, onion wedges, eggplant and peppers would be good. You could also toss in some potatoes or winter squash cut into small cubes (make sure they're small enough to get cooked through in a short period of time). Don't like harissa or can't find it? You can coat the meat in an herb paste, or use your favorite meat marinade.