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.
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|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|
|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|
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
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
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
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
Roast the vegetables, stirring occasionally, until tender and beginning to brown, about 60 to 90 minutes.
500 ˚F / 260 ˚C
Unwrap the garlic and squeeze the softened garlic cloves onto the vegetables and stir to combine. Discard the papery garlic husks. Serve immediately. Enjoy!