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  • Sherry Roasted Root Vegetables
 
  • Sherry Roasted Root Vegetables
 

Sherry Roasted Root Vegetables

Sherry Roasted Root Vegetables
0.0
0.00Sherry Roasted Root Vegetables
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  • Difficulty2/5
  • Prep time30 mins
  • Cook time1 hr
  • Serves8 - 12
  • HardwoodAlder

Wood-fire roasted root vegetables are smolderingly delicious. So put these in your Traeger grill and smoke it - into a flavorful side dish that compliments any protein.

Ingredients

  • 2 cups Carrots, Peeled, Cut into 1 Inch Chunks
  • 2 Parsnips, Peeled, and Cut into 1 Inch Chunks
  • 1 bulb Fennel, Trimmed, and Sliced through the Root End
  • 1 to 2 Golden Beets, Trimmed, and Cut into Large DIce
  • 4 small Yukon Gold Potatoes, Halved or Cut into Wedges
  • 4 small Redskin Potatoes, Halved or Cut into Wedges
  • 1 medium Red Onion, Peeled and Cut into Wedges through the Root End
  • 2 Turnips, Peeled and Cut into Uniform-Sized Chunks
  • 1 head Garlic
  • 3 Tbsp. High-Quality Evoo (Extra-Vrigin Olive Oil)
  • 1 Tbsp. Fresh Thyme Leaves or 1 tsp. Dried Thyme
  • 1/4 cup Dry Sherry
  • as needed Traeger Vegetable Shake
  • 2 cups Carrots, Peeled, Cut into 1 Inch Chunks
  • 2 Parsnips, Peeled, and Cut into 1 Inch Chunks
  • 1 bulb Fennel, Trimmed, and Sliced through the Root End
  • 1 to 2 Golden Beets, Trimmed, and Cut into Large DIce
  • 4 small Yukon Gold Potatoes, Halved or Cut into Wedges
  • 4 small Redskin Potatoes, Halved or Cut into Wedges
  • 1 medium Red Onion, Peeled and Cut into Wedges through the Root End
  • 2 Turnips, Peeled and Cut into Uniform-Sized Chunks
  • 1 head Garlic
  • 3 Tbsp. High-Quality Evoo (Extra-Vrigin Olive Oil)
  • 1 Tbsp. Fresh Thyme Leaves or 1 tsp. Dried Thyme
  • 1/4 cup Dry Sherry
  • as needed Traeger Vegetable Shake

Preparation

Combine all the vegetables (except for the garlic) in a large roasting pan.

Cut about 1/2-inch off the top of the garlic head. Place on a square of aluminum foil, drizzle with 1 tablespoon of the olive oil, and loosely twist the top of the foil to enclose the garlic. Put in the pan with the other vegetables.

Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Add the thyme, sherry, and Vegetable Shake or salt and pepper to taste and mix gently.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

Roast the vegetables, stirring occasionally, until they are tender and beginning to brown, about 1 to 1-1/4 hours.

Unwrap the garlic and squeeze the softened garlic cloves onto the vegetables; stir to combine. Discard the papery garlic husks. Serve immediately. Note: While you can substitute red beets, they tend to bleed as they cook and will discolor the other vegetables.

  • Difficulty2/5
  • Prep time30 mins
  • Cook time1 hr
  • Serves8 - 12
  • HardwoodAlder

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