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Wood-fire roasted root vegetables are smolderingly delicious. Put these in your Traeger for a flavorful side dish that complements any protein.
2 Cup carrots, peeled and cut into 1 inch pieces
2 Whole parsnips, peeled and cut into 1 inch pieces
1 Whole fennel bulb, trimmed and sliced through the root end
2 Whole golden beets, trimmed and diced large
4 Small Yukon Gold potatoes, halved or cut into wedges
4 Small red skin potatoes, halved or cut into wedges
1 Medium red onion, cut into wedges through the root end
2 Whole turnips, peeled and cut into chunks
1 Head garlic
3 Tablespoon extra-virgin olive oil, divided
1/4 Cup dry sherry
2 Teaspoon Traeger Veggie Rub
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 Cup carrots, peeled and cut into 1 inch pieces
2 Whole parsnips, peeled and cut into 1 inch pieces
1 Whole fennel bulb, trimmed and sliced through the root end
2 Whole golden beets, trimmed and diced large
4 Small Yukon Gold potatoes, halved or cut into wedges
4 Small red skin potatoes, halved or cut into wedges
1 Medium red onion, cut into wedges through the root end
2 Whole turnips, peeled and cut into chunks
1 Head garlic
3 Tablespoon extra-virgin olive oil, divided
1/4 Cup dry sherry
2 Teaspoon Traeger Veggie Rub
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
: 450 ˚F