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.
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|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|
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
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.
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
Spread the vegetables on the prepared baking sheet in a single layer and season generously with salt and pepper.
To Taste kosher salt
To Taste Freshly ground black pepper
Place the baking sheet on the grill grates, close the lid, and roast the vegetables until tender, about 45 minutes.
450 ˚F / 232 ˚C
Transfer the vegetables to a serving dish and drizzle the honey on top. Serve hot. Enjoy!
2 Tablespoon honey