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Roasted Root Vegetables

Roasted Root Vegetables

By Traeger Kitchen

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

This recipe serves:

6

Units of Measurement:
main
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
To Taste kosher salt
To Taste Freshly ground black pepper
2 Tablespoon honey

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.

  • 3

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

    00:45

  • 5

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

My Notes


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