Sherry Roasted Root Vegetables
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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
45 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 Whole | Butternut Squash, scrubbed and peeled |
| 1 Large | Yam, peeled |
| 1 Large | Parsnips, peeled |
| 1 Large | Carrots, peeled |
| 1 Large | Red Onion, peeled |
| 8 Clove | garlic, peeled |
| 3 Tablespoon | fresh thyme leaves |
| 1 Stick | cinnamon |
| 3 Tablespoon | extra-virgin olive oil |
| 1 To Taste | salt and pepper |
| 3 Tablespoon | honey |
Step
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
2
Cut vegetables into 1/2” 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.
500 ˚F / 260 ˚C
00:45
5
When tender, transfer to a serving dish, and drizzle honey on top. Serve immediately. Enjoy!
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