Roasted Root Vegetables

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat, lid closed, for 15 minutes.

  

  Grill: 450 ˚F

  Add A Note

• 2

  Cut vegetables into 1/2 inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, olive oil and cinnamon stick.

  Add A Note

  Ingredients

  • 1 Bunch red beets, scrubbed and trimmed

  • 1 Bunch golden beets, scrubbed and trimmed

  • 1 butternut squash, peeled and seeded

  • 1 Large yam, peeled

  • 1 Large carrot, peeled

  • 1 Large red onion, peeled

  • 4 Clove garlic, peeled

  • 3 Tablespoon fresh thyme leaves

  • 1 cinnamon stick

  • 3 Tablespoon extra-virgin olive oil

• 3

  Line a baking sheet with foil. Spread vegetables evenly on the baking sheet in a single layer and sprinkle generously with salt and pepper.

  Add A Note

  Ingredients

  • As Needed salt

  • As Needed black pepper

• 4

  Roast vegetables on the Traeger for 45 minutes or until tender. When tender, transfer to a serving dish and drizzle honey on top. Serve hot. Enjoy!

  

  Grill: 450 ˚F

  Add A Note

  Ingredients

  • 2 Tablespoon honey