Roasted Root Vegetables

Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Line a large rimmed baking sheet with aluminum foil.

  450 ˚F / 232 ˚C

• 2

  Cut the red and golden beets, butternut squash, yam, parsnip, carrot, and onion into 1/2-inch pieces. Transfer the vegetables to a large bowl with the garlic, thyme, olive oil, and cinnamon stick and toss to combine.

  Ingredients

  • 1 Bunch red beets, scrubbed and trimmed

  • 1 Bunch golden beets, scrubbed and trimmed

  • 1 Medium butternut squash, peeled and seeded

  • 1 Large yam, peeled

  • 1 Large parsnip, peeled

  • 1 Large carrot, peeled

  • 1 Large red onion, peeled

  • 4 Clove garlic, peeled

  • 3 Tablespoon fresh thyme leaves

  • 3 Tablespoon olive oil

  • 1 Whole cinnamon stick

• 3

  Spread the vegetables on the prepared baking sheet in a single layer and season generously with salt and pepper.

  Ingredients

  • To Taste kosher salt

  • To Taste Freshly ground black pepper

• 4

  Place the baking sheet on the grill grates, close the lid, and roast the vegetables until tender, about 45 minutes.

  450 ˚F / 232 ˚C

• 5

  Transfer the vegetables to a serving dish and drizzle the honey on top. Serve hot. Enjoy!

  Ingredients

  • 2 Tablespoon honey