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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 High and preheat, lid closed, for 10 to 15 minutes.
Divide parsnips, carrots, beets, garlic, pearl onions, brussel sprouts, rosemary/thyme and bay leaves between two aluminum foil-lined pans. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces.
Drizzle with the butter and oil, toss to coat. Season with salt and pepper.
Roast on High for 30 to 35 minutes or until vegetables are tender. Cool completely (about 20 minutes).
While the vegetables cook, make the vinaigrette. Combine all ingredients for the vinaigrette in a glass jar with a tight-fitting lid. Shake well and set aside. Shake jar again just before serving.
Add 1/4 cup Apple Cider Vinaigrette to cooled vegetables and toss to coat.
To serve, arrange radicchio leaves on a serving platter and top with the vegetables. Drizzle additional vinaigrette over vegetables if desired. Enjoy!