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  • Roasted Garden Vegetables with Vinaigrette
 
  • Roasted Garden Vegetables with Vinaigrette
 

Roasted GardenVegetables with Vinaigrette

Roasted Garden Vegetables with Vinaigrette
0.0
0.00Roasted Garden Vegetables with Vinaigrette
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  • Difficulty2/5
  • Prep time20 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodApple

Open your holiday feast with this fresh roasted veggie salad, it's drizzled in tangy vinaigrette dressing & has a great smoky flavor.

Ingredients

Roasted Garden Vegetables:

  • 1 lb parsnips, peeled and cut lengthwise
  • 1 lb carrots, peeled and cut lengthwise
  • 1 lb small golden beets, peeled and coarsely chopped
  • 10 -12 garlic cloves
  • 1 lb small Brussels sprouts, trimmed and halved
  • 3 fresh rosemary or thyme sprigs
  • 3 small bay leaves
  • 3 tbsp butter, melted
  • 1 1/2 tbsp olive oil
  • 1 tsp Jacobsen salt
  • 1 tsp freshly ground black pepper
  • 1 head radicchio, separated into leaves

Apple Cider Vinaigrette:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tbsp finely chopped shallot
  • 1 tbsp whole grain Dijon mustard
  • 1 tbsp Bee Local Honey
  • 1 1/2 tsp Jacobsen salt
  • 1 tsp fresh thyme leaves
  • 1/2 tsp freshly ground black pepper

Roasted Garden Vegetables:

  • 1 lb parsnips, peeled and cut lengthwise
  • 1 lb carrots, peeled and cut lengthwise
  • 1 lb small golden beets, peeled and coarsely chopped
  • 10 -12 garlic cloves
  • 1 lb small Brussels sprouts, trimmed and halved
  • 3 fresh rosemary or thyme sprigs
  • 3 small bay leaves
  • 3 tbsp butter, melted
  • 1 1/2 tbsp olive oil
  • 1 tsp Jacobsen salt
  • 1 tsp freshly ground black pepper
  • 1 head radicchio, separated into leaves

Apple Cider Vinaigrette:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tbsp finely chopped shallot
  • 1 tbsp whole grain Dijon mustard

Preparation

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!

 

  • Difficulty2/5
  • Prep time20 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodApple

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