By Amanda Haas
Root veggies are packed with nutrients, so pack them with flavor by roasting them on the Traeger and serve as a hearty side.
|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|
|3 Tablespoon||extra-virgin olive oil|
|1 To Taste||salt and pepper|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
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.
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
Line a cookie sheet with foil. Spread vegetables evenly on the cookie sheet in a single layer and sprinkle generously with salt and pepper.
1 To Taste salt and pepper
Roast vegetables on the Traeger for 45 minutes or until tender.
500 ˚F / 260 ˚C
When tender, transfer to a serving dish, and drizzle honey on top. Serve immediately. Enjoy!
3 Tablespoon honey
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