Step

• Step 1

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

  00:15

  500 ˚F / 260 ˚C

• Step 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.

  Ingredients

  • 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

• Step 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.

  Ingredients

  • As Needed salt

  • As Needed black pepper

• Step 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!

  00:45

  500 ˚F / 260 ˚C

  Ingredients

  • 2 Tablespoon honey