0
Your Cart (0)
Subtotal $0.00
Traeger
Qty:
Remove
$

Grilled Baby Carrots and Fennel with Romesco

Difficulty 3/5
|
Prep time 15 mins

Cook time 45 mins
|
Serves 8-12

Hardwood Oak

Smoked romesco sauce on top of this roasted trio of baby carrots, fingerling potatoes and fennel bulbs will make you sing Hallelujah thanks to it intensely fresh and tangy wood-fired flavor.

Ingredients

1 lb SLENDER RAINBOW CARROTS OR REGULAR CARROTS WITH TOPS ON

2 FENNEL BULBS, STALKS AND CORES REMOVED AND HALVED

1 lb FINGERLING POTATOES, WASHED AND HALVED LENGTHWISE

1/4 cup olive oil

Kosher salt

1 TBSP THYME OR ROSEMARY LEAVES

Preparation

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

Trim the carrot tops to 1". Peel the carrots and halve any larger ones so they are all about 1/2" thick. Cut the fennel bulbs lengthwise into 1/2” thick slices.

Place the fennel and potato slices in a large mixing bowl. Drizzle with 2 Tbsp of the olive oil and a teaspoon of salt.

Toss to coat the vegetables evenly with the oil.

Place the carrots on a sheet pan. Drizzle with the additional 2 Tbsp of olive oil and a generous pinch of salt. Brush the olive oil over the carrots to distribute evenly.

Add the potatoes and fennel slices to the sheet pan. Nestle a few sprigs of herbs into the vegetables as well.

Place the pan directly on the grill grate and cook, stirring occasionally until the vegetables are browned and softened, about 35-45 minutes.

Allow to cool and serve with the Smoked Romesco Sauce. Enjoy!

*Cook times will vary depending on set and ambient temperatures.
Access this, and over a thousand other Traeger recipes on the Traeger App.

Print Recipe


Reviews

Recipe Me

GET YOUR WEEKLY DOSE OF DELICIOUS