By Amanda Haas
Wood-fire roasted root vegetables are smolderingly delicious. Put these in your Traeger for a flavorful side dish that complements any protein.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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 |
1 to 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 |
1
Place chopped vegetables on a large sheet tray.
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
1 to 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
2
Using a serrated knife, cut about 1/2 inch off the top of the garlic head to expose the tops of the cloves, leaving the garlic skins intact around each clove. Place garlic on a square of aluminum foil, drizzle with 1 tablespoon olive oil and loosely twist the top of the foil to enclose the garlic. Place on the sheet tray with the other vegetables.
1 Head garlic
3 Tablespoon extra-virgin olive oil, divided
3
Drizzle the remaining olive oil over the vegetables. Add the dry sherry, 2 teaspoons Traeger Veggie Rub and thyme. Mix to combine.
1/4 Cup dry sherry
2 Teaspoon Traeger Veggie Rub
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
4
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
5
Roast the vegetables, stirring occasionally, until tender and beginning to brown, about 60 to 90 minutes.
500 ˚F / 260 ˚C
6
Unwrap the garlic and squeeze the softened garlic cloves onto the vegetables and stir to combine. Discard the papery garlic husks. Serve immediately. Enjoy!