Roasted Root Vegetables
Prep time 20 mins
Cook time 60 mins|
Wood-fire roasted root vegetables are smolderingly delicious. So put these in your Traeger for a flavorful side dish that compliments any protein.
2 cups Carrots, Peeled, Cut into 1" Chunks
2 Parsnips, Peeled, and Cut into 1" Chunks
1 bulb Fennel, Trimmed, and Sliced through the Root End
1 to 2 Golden Beets, Trimmed, and Cut into Large DIce
4 small Yukon Gold Potatoes, Halved or Cut into Wedges
4 small Redskin Potatoes, Halved or Cut into Wedges
1 medium Red Onion, Peeled and Cut into Wedges through the Root End
2 Turnips, Peeled and Cut into Uniform-Sized Chunks
1 head Garlic
3 Tbsp Extra-Vrigin Olive Oil
1 Tbsp Fresh Thyme Leaves or 1 tsp Dried Thyme
1/4 cup Dry Sherry
Place chopped vegetables on a large sheet tray.
Using a serrated knife, cut about 1/2" off the top of the garlic head to expose the tops of the cloves, leaving the garlic skins intact around each clove.
Place garlic on a square of aluminum foil, drizzle with 1 tablespoon of the olive oil and loosely twist the top of the foil to enclose the garlic. Place on the sheet tray with the other vegetables.
Drizzle the remaining olive oil over the vegetables. Add the sherry vinegar, 2 tsp of Traeger Veggie Rub, and the thyme. Mix to combine.
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
Roast the vegetables, stirring occasionally, until tender and beginning to brown, about 60-90 minutes.
Unwrap the garlic and squeeze the softened garlic cloves onto the vegetables and stir to combine. Discard the papery garlic husks.
Serve immediately. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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