Prep time 15 mins
Cook time 25 mins|
Root veggies are packed with nutrients, so pack them with flavor by roasting them on the Traeger and serve as a hearty side.
1 Bunch Red Beets, scrubbed and trimmed
1 Bunch Golden Beets, scrubbed and trimmed
1 Butternut Squash, scrubbed and trimmed
1 Large Yam, Peeled
1 Large Parsnips, Peeled
1 Large Carrot, Peeled
1 Large Red Onion, Peeled
6 – 8 Whole Garlic Clove, Peeled
3 Tbsp Fresh Thyme leaves
1 Cinnamon Stick
3 Tbsp Olive Oil
2 Tbsp honey
Salt, to taste
Pepper, to taste
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Cut vegetables into ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, 3 tbsp olive oil and the cinnamon stick.
Line a cookie sheet with foil. Spread vegetables evenly on the cookie sheet in a single layer and sprinkle generously with salt and pepper.
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!