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Sherry Roasted Root Vegetables

Sherry Roasted Root Vegetables

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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.

Prep Time

20 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
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

    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.

  • 3

    Drizzle the remaining olive oil over the vegetables. Add the dry sherry, 2 teaspoons Traeger Veggie Rub and thyme. Mix to combine.

  • 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!

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