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RoastedRoot Vegetables

Difficulty 1/5
|
Prep time 15 mins

Cook time 25 mins
|
Serves 4-6

Hardwood 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

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

Preparation

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!

Print Recipe


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Roseburg
  • Oregon
Roasted Root Veggies
Fantastic! Our new favorite way to prepare vegetables! Followed recipe to the T. Make plenty there will be no leftovers!
 
 
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