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Sherry Roasted Root Vegetables

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 Min

Cook Time

45 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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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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