By Traeger Kitchen
2 Reviews
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
Cook Time
Pellets
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 |
Step 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
Step 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.
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
Step 3
Spread the vegetables on the prepared baking sheet in a single layer and season generously with salt and pepper.
To Taste kosher salt
To Taste Freshly ground black pepper
Step 4
Place the baking sheet on the grill grates, close the lid, and roast the vegetables until tender, about 45 minutes.
00:45
450 ˚F / 232 ˚C
Step 5
Transfer the vegetables to a serving dish and drizzle the honey on top. Serve hot. Enjoy!
2 Tablespoon honey
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