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Cedar Plank Asparagus and Honey-Glazed Carrots

Posted by Mary M. on April 15, 2014

Cedar Plank Asparagus and Honey-Glazed Carrots

It's time to add some new flavor to the same old vegetables. And as we all know, the Traeger is the best tool to make that mission possible. (Thank you, bacon-wrapped asparagus!!) This time we're adding another element into the mix with a little cedar plank love. You'll end up with all of the woodsy flavor but a lot less of the burnt ends.

The cedar planks absorb the heat and help to evenly distribute it to the vegetables while also making them taste like the outdoor experience that we all want to have every day, three times a day. With only a few simple ingredients in the recipe, the true flavor standouts are the vegetables and the wood (both pellet and plank).

CEDAR PLANK ASPARAGUS AND HONEY-GLAZED CARROTS

INGREDIENTS

1 bunch Asparagus, ends trimmed
2 handfuls Baby carrots, peeled
2 tablespoons Olive oil
2 tablespoons Honey
Sea Salt
Lemon zest
1 or 2 food-grade cedar planks

PREPARATION

Soak your cedar planks in water for 2 hours to overnight.

Rinse all of your vegetables under cold water.

Depending on the size of your baby carrots, you may need to quarter them length-wise to help them cook faster.

Drizzle the asparagus and carrots with olive oil and give the asparagus a generous sprinkling of sea salt and the carrots a light sprinkle of sea salt. Give the carrots a generous drizzling of honey.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Place the cedar plank on the grill for 3 minutes. Flip the plank over and load the asparagus and carrots onto the hot cedar plank.

Cook the vegetables for 15 to 20 minutes or until they're done to your liking.

Cedar Plank Asparagus and Honey-Glazed Carrots

Top the asparagus with some fresh lemon zest and you're ready to serve!

Cedar Plank Asparagus and Honey-Glazed Carrots

PRINTABLE RECIPE:

Cedar Plank Veggies Recipe.docx (11.59 kb)