Skip to Main Content
Roasted Root Vegetables

Roasted Root Vegetables

By Traeger Kitchen

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

Prep Time

15 Min

Cook Time

15 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
1 Bunch Red Beets, scrubbed and trimmed
1 Bunch Golden Beets, scrubbed and trimmed
1 Butternut Squash, scrubbed and peeled
1 Large Yam, peeled
1 Carrots, peeled
1 Red Onion, Peeled and Halved
8 Clove garlic clove
3 Tablespoon fresh thyme
1 cinnamon stick
3 Tablespoon extra-virgin olive oil
As Needed salt
As Needed black pepper
2 Tablespoon honey

Step

  • 1

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

    500 ˚F / 260 ˚C

    00:15

  • 2

    Cut vegetables into 1/2” (1cm) 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. When tender, transfer to a serving dish, and drizzle honey on top. Serve immediately. Enjoy!

    500 ˚F / 260 ˚C

    00:45

My Notes

In order to add notes for this recipe, you must log in or create an account.