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Sherry Roasted Root Vegetables

Sherry Roasted Root Vegetables

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.

Prep Time

15 Minutes

Cook Time

45 Minutes

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.

    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

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