By Amanda Haas
Smoked romesco sauce on top of this roasted trio of baby carrots, fingerling potatoes and fennel bulbs will make you sing Hallelujah thanks to it intensely fresh and tangy wood-fired flavor.
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|1 Pound||slender rainbow carrots or regular carrots with tops on|
|2||fennel bulbs, stalks and cores removed and halved|
|1 Pound||fingerling potatoes, washed and halved lengthwise|
|1/4 Cup||Olive oil|
|1 Tablespoon||thyme or rosemary leaves|
When ready to cook, set Traeger temperature to 450° and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Trim the carrot tops to 1 inch. Peel the carrots and halve any larger ones so they are all about 1/2 inch thick. Cut the fennel bulbs lengthwise into 1/2 inch thick slices. Place the carrots, fennel and potato slices in a large mixing bowl. Drizzle with olive oil and a generous teaspoon of salt. Toss to coat the vegetables evenly with the oil.
1 Pound slender rainbow carrots or regular carrots with tops on
2 fennel bulbs, stalks and cores removed and halved
1 Pound fingerling potatoes, washed and halved lengthwise
1/4 Cup Olive oil
Transfer the vegetables a sheet pan. Nestle a few sprigs of herbs into the vegetables as well.
1 Tablespoon thyme or rosemary leaves
Place the pan directly on the grill grate and cook, stirring occasionally until the vegetables are browned and softened, about 35 to 45 minutes. Allow to cool and serve with the Smoked Romesco Sauce. Enjoy!
450 ˚F / 232 ˚C
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