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
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
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 Medium | butternut squash, peeled and seeded |
| 1 Large | yam, peeled |
| 1 Large | parsnip, peeled |
| 1 Large | carrot, peeled |
| 1 Large | red onion, peeled |
| 4 Clove | garlic, peeled |
| 3 Tablespoon | fresh thyme leaves |
| 3 Tablespoon | olive oil |
| 1 Whole | cinnamon stick |
| To Taste | kosher salt |
| To Taste | Freshly ground black pepper |
| 2 Tablespoon | honey |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Line a large rimmed baking sheet with aluminum foil.
450 ˚F / 232 ˚C
2
Cut the red and golden beets, butternut squash, yam, parsnip, carrot, and onion into 1/2-inch pieces. Transfer the vegetables to a large bowl with the garlic, thyme, olive oil, and cinnamon stick and toss to combine.
3
Spread the vegetables on the prepared baking sheet in a single layer and season generously with salt and pepper.
4
Place the baking sheet on the grill grates, close the lid, and roast the vegetables until tender, about 45 minutes.
450 ˚F / 232 ˚C
00:45
5
Transfer the vegetables to a serving dish and drizzle the honey on top. Serve hot. Enjoy!
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