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 Minutes
Cook Time
15 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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
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