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Roasted Garden Vegetables with Vinaigrette

Roasted Garden Vegetables with Vinaigrette

By Traeger Kitchen

Open your holiday feast with this fresh roasted veggie salad, it's drizzled in tangy vinaigrette dressing & has a great smoky flavor.

Prep Time

20 Min

Cook Time

35 Min

Pellets

Apple

Ingredients

Number of People Serving

6

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Units of Measurement:
main
1 Pound Parsnips
1 Pound Carrots, peeled and halved lengthwise
1 Pound Golden Beets, scrubbed and trimmed
12 Clove garlic
1 Pound fresh Brussels sprouts
3 Sprig rosemary
3 Small bay leaves
3 Tablespoon butter, melted
13 1/2 Tablespoon olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 1/2 Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon thyme
1/2 Teaspoon black pepper
1 Head Radicchio, head

Step

  • 1

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

  • 2

    Divide parsnips, carrots, beets, garlic, pearl onions, Brussels sprouts, rosemary/thyme, and bay leaves between two aluminum foil-lined pans. Spread vegetables in a single layer in each pan, leaving about 1” between pieces.

  • 3

    Drizzle with the butter and oil, toss to coat. Season with salt and pepper.

  • 4

    Roast on High for 30 to 35 minutes or until vegetables are tender. Cool completely (about 20 minutes).

    500 ˚F / 260 ˚C

    00:35

  • 5

    While the vegetables cook, make the vinaigrette. Combine all ingredients for the vinaigrette in a glass jar with a tight-fitting lid. Shake well and set aside. Shake jar again just before serving.

  • 6

    Add 1/4 cup Apple Cider Vinaigrette to cooled vegetables and toss to coat.

  • 7

    To serve, arrange radicchio leaves on a serving platter and top with the vegetables. Drizzle additional vinaigrette over vegetables if desired. Enjoy!

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