Roasted GardenVegetables with Vinaigrette

• Difficulty2/5
• Prep time20 mins
• Cook time30 mins
• Serves6 - 8
• HardwoodApple

Open your holiday feast with this fresh roasted veggie salad, it's drizzled in tangy vinaigrette dressing & has a great smoky flavor.

• 1 pound parsnips, peeled and cut lengthwise
• 1 pound carrots, peeled and cut lengthwise
• 1 pound small golden beets, peeled and coarsely chopped
• 10 -12 garlic cloves

• 1 pound small Brussels sprouts, trimmed and halved
• 3 fresh rosemary or thyme sprigs
• 3 small bay leaves
• 3 tbsp butter, melted

• 1 1/2 tbsp olive oil
• 1 tsp Jacobsen salt
• 1 tsp freshly ground black pepper
• 1 head radicchio, separated into leaves

• 1 pound parsnips, peeled and cut lengthwise
• 1 pound carrots, peeled and cut lengthwise
• 1 pound small golden beets, peeled and coarsely chopped
• 10 -12 garlic cloves
• 1 pound small Brussels sprouts, trimmed and halved
• 3 fresh rosemary or thyme sprigs

• 3 small bay leaves
• 3 tbsp butter, melted
• 1 1/2 tbsp olive oil
• 1 tsp Jacobsen salt
• 1 tsp freshly ground black pepper
• 1 head radicchio, separated into leaves

Vinaigrette: Combine all ingredients in a glass jar with a tight-fitting lid. Shake well. Shake jar again just before serving.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat.

Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.

Roast on High for 30 to 35 minutes or until vegetables are tender. Add salt and pepper to taste. Cool completely (about 20 minutes).

To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.

Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over vegetables. Season with salt and pepper.

Serve vegetables with remaining vinaigrette. Enjoy!

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