Roasted Beef Tri-Tip with Rosemary Pesto Vegetables and Gin Apricot Sauce

Ingredients

• 1 beef Tri-tip Roast (1-1/2 to 2 pounds)
• 1-1/2 teaspoons kosher salt
• 1-1/2 teaspoons pepper, divided

Pesto Dressing:

• 1/2 cup fresh rosemary leaves
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1/2 teaspoon Dijon-style mustard

Vegetables:

• 8 baby red-skinned potatoes, cut into 1-inch pieces
• 2 cups chopped Romanesco, brocoflower or cauliflower florets (1-inch pieces)
• 1-1/3 cups diced mixed bell peppers (red, orange and green)
• 1-1/2 cups diced sweet onions
• 1-1/2 cups baby Heirloom carrots, halved

Gin Apricot Sauce:

• 1 cup thinly sliced fennel bulb
• 1 cup dry gin
• 1/2 cup dried apricots
• 1/4 cup fresh lemon juice
• 1/2 cup water
• 1 tablespoon grated lemon peel
• 1-1/2 teaspoons finely chopped fresh rosemary leaves

Garnish:

• 1/2 cup toasted pepitas (pumpkin seeds)