Roasted Root Vegetables

Traeger Kitchen


Roasted Root Vegetables

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

Root veggies are packed with nutrients, so pack them with flavor by roasting them on the Traeger and serve as a hearty side.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 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

  • salt

  • black pepper

  • 2 Tablespoon honey

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat, lid closed, for 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 2

    Cut vegetables into 1/2 inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, olive oil and cinnamon stick.
    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.
    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 Icon
    Grill450 ˚F
    Ingredients
    • 2 Tablespoon honey

Cooking Notes

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