Sherry Roasted Root Vegetables

Steps

• 1

  Place chopped vegetables on a large sheet tray.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!