Sherry Roasted Root Vegetables

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.

  Ingredients

  • 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

• 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

  • 1 To Taste salt and pepper

• 4

  Roast vegetables on the Traeger for 45 minutes or until tender.

  500 ˚F / 260 ˚C

• 5

  When tender, transfer to a serving dish, and drizzle honey on top. Serve immediately. Enjoy!

  Ingredients

  • 3 Tablespoon honey