By Traeger Kitchen
Complete your holiday feast with this roasted veggie salad. It's drizzled in tangy vinaigrette dressing and has a great smoky flavor.
6Activating this element will cause content on the page to be updated.
|1 Pound||parsnips, peeled and halved lengthwise|
|1 Pound||carrots, peeled and halved lengthwise|
|1 Pound||small golden beets, peeled and coarsely chopped|
|8 Ounce||red pearl onions, blanched and peeled|
|1 Pound||small Brussels sprouts, trimmed and halved|
|4||sprigs fresh rosemary or thyme|
|4 Small||dried bay leaves|
|3 Tablespoon||unsalted butter, melted|
|4 1/2 Teaspoon||Olive oil|
|1 Teaspoon||fine sea salt|
|1 Teaspoon||freshly ground black pepper|
|1 Head||radicchio, leaves separated|
|3/4 Cup||extra-virgin olive oil|
|1/4 Cup||apple cider|
|1/4 Cup||apple cider vinegar|
|2 Tablespoon||finely chopped shallot|
|1 Tablespoon||whole grain Dijon mustard|
|1 1/2||fine sea salt|
|1 Teaspoon||fresh thyme leaves|
|1/2 Teaspoon||freshly ground black pepper|
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. Line two baking sheets with foil.
425 ˚F / 218 ˚C
Divide the parsnips, carrots, beets, garlic, pearl onions, Brussels sprouts, rosemary, and bay leaves between the prepared baking sheets. Drizzle with the melted butter and olive oil and season with the salt and pepper, then spread the vegetables in a single layer, making sure they are evenly spaced.
1 Pound parsnips, peeled and halved lengthwise
1 Pound carrots, peeled and halved lengthwise
1 Pound small golden beets, peeled and coarsely chopped
12 garlic cloves
8 Ounce red pearl onions, blanched and peeled
1 Pound small Brussels sprouts, trimmed and halved
4 sprigs fresh rosemary or thyme
4 Small dried bay leaves
3 Tablespoon unsalted butter, melted
4 1/2 Teaspoon Olive oil
1 Teaspoon fine sea salt
1 Teaspoon freshly ground black pepper
Place the baking sheets on the grill grates. Close the lid and cook until the vegetables are tender, 30-35 minutes. Remove the vegetables from the grill and let cool completely, 15-20 minutes.
425 ˚F / 218 ˚C
Meanwhile, make the apple cider vinaigrette. In a glass jar with a tight-fitting lid, combine the olive oil, apple cider, vinegar, shallot, mustard, honey, salt, thyme, and pepper. Secure the lid and shake until emulsified.
3/4 Cup extra-virgin olive oil
1/4 Cup apple cider
1/4 Cup apple cider vinegar
2 Tablespoon finely chopped shallot
1 Tablespoon whole grain Dijon mustard
1 Tablespoon honey
1 1/2 fine sea salt
1 Teaspoon fresh thyme leaves
1/2 Teaspoon freshly ground black pepper
Pour 1/4 cup of the vinaigrette over the cooled vegetables and toss to coat.
To serve, arrange the radicchio leaves on a platter and top with the grilled vegetables. Drizzle more vinaigrette on top. Enjoy!
1 Head radicchio, leaves separated
In order to add notes for this recipe, you must log in or create an account.