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Roasted Root Vegetables

15

45

Hickory

Root veggies are packed with nutrients, so pack them with flavor by roasting them on the Traeger and serve as a hearty side.

6

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  • 1 Bunch red beets, scrubbed and trimmed

  • 1 Bunch golden beets, scrubbed and trimmed

  • 1 butternut squash, peeled and seeded

  • 1 Large yam, peeled

  • 1 Large parsnips, peeled

  • 1 Large carrot, peeled

  • 1 Large red onion, peeled

  • 4 Clove garlic, peeled

  • 3 Tablespoon fresh thyme leaves

  • 1 cinnamon stick

  • 3 Tablespoon olive oil

  • salt

  • pepper

  • 2 Tablespoon honey

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed, for 15 minutes.

    450 ˚F

  • 2

    Cut vegetables into 1/2 inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, olive oil and cinnamon stick.

    • 1 Bunch red beets, scrubbed and trimmed

    • 1 Bunch golden beets, scrubbed and trimmed

    • 1 butternut squash, peeled and seeded

    • 1 Large yam, peeled

    • 1 Large parsnips, peeled

    • 1 Large carrot, peeled

    • 1 Large red onion, peeled

    • 4 Clove garlic, peeled

    • 3 Tablespoon fresh thyme leaves

    • 1 cinnamon stick

    • 3 Tablespoon olive oil

  • 3

    Line a baking sheet with foil. Spread vegetables evenly on the baking sheet in a single layer and sprinkle generously with salt and pepper.

    • To Taste salt

    • To Taste pepper

  • 4

    Roast vegetables on the Traeger for 45 minutes or until tender. When tender, transfer to a serving dish and drizzle honey on top. Serve hot. Enjoy!

    450 ˚F

    • 2 Tablespoon honey

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