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Sherry Roasted Root Vegetables

Amanda Haas


Sherry Roasted Root Vegetables

Prep Time

15

Minutes

Cook Time

45

Minutes

Serves

4 - 6

People

Effort

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What's this?

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

Ingredients

  • 1 Bunch Red Beets, scrubbed and trimmed

  • 1 Bunch Golden Beets, scrubbed and trimmed

  • 1 Whole Butternut Squash, scrubbed and peeled

  • 1 Large Yam, peeled

  • 1 Large Parsnips, peeled

  • 1 Large Carrots, peeled

  • 1 Large Red Onion, peeled

  • 8 Clove garlic, peeled

  • 3 Tablespoon fresh thyme leaves

  • 1 Stick cinnamon

  • 3 Tablespoon extra-virgin olive oil

  • 1 To Taste salt and pepper

  • 3 Tablespoon honey

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 2

    Cut vegetables into 1/2” chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, 3 tbsp olive oil, and the cinnamon stick.
  • 3

    Line a cookie sheet with foil. Spread vegetables evenly on the cookie sheet in a single layer and sprinkle generously with salt and pepper.
  • 4

    Roast vegetables on the Traeger for 45 minutes or until tender.
  • 5

    When tender, transfer to a serving dish, and drizzle honey on top. Serve immediately. Enjoy!