Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies! A touch of smoke during roasting is just the right finishing touch.
WHAT YOU'LL LOVE
- Tossing all the vegetables in mustard sauce before roasting, rather than oil alone, seasons every piece with tang as it cooks rather than relying on a finishing touch alone
- Spreading the vegetables in a single even layer on the sheet pan lets hot air circulate around each piece, roasting them evenly rather than steaming in a crowded pile
- Using an indirect setup on the pellet grill turns it into an outdoor oven, letting the vegetables roast gently over the full hour without direct flame scorching them
- Finishing with fresh lemon juice and a drizzle of olive oil after roasting adds a bright, raw contrast that balances the deep, roasted sweetness built up over the cook
Herb Roasted Root Vegetables
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
196
Savor the flavors of fall with this irresistible roasted root vegetable medley! Packed with earthy sweetness and a tangy, herb-infused twist, this cozy side dish is perfect for autumn gatherings. A hint of smoky goodness takes these seasonal veggies to the next level—ideal for Thanksgiving, holiday feasts, or weeknight comfort meals!
Ingredients
- 1 lb baby potatoes
- 1 lb carrots, peeled, large dice
- 1 (12 oz) sweet potatoes, peeled, large dice
- 1 large fennel bulb, cored, large dice
- 3 shallots, peeled, large dice
- 4 cloves garlic, rough chop
- 1 tbsp rosemary, chopped
-
2/3 cup House of Q Slow Smoke Gold Mustard Sauce
-
Code 3 Spices Grunt Rub
- 1/2 lemon
-
olive oil
-
kosher salt
Directions
- Preheat your Yoder Smokers YS640 pellet grill to 400°F, set up for indirect grilling.
- In a large bowl, toss the all veggies with House of Q Slow Smoke Gold Mustard Sauce to coat. Spread the veggies in an even layer on a parchment paper lined baking sheet pan. Season with Code 3 Spices Grunt Rub.
- Roast the veggies on the sheet pan until tender, about 1 hour. Drizzle with a little oil and the juice of the lemon. Taste and season with salt, as necessary.
Recipe Note
Recipe FAQ
Why toss the vegetables in mustard sauce before roasting instead of oil alone?
Coating everything in House of Q Slow Smoke Gold Mustard Sauce seasons each piece with tang throughout the roast, rather than relying on a sauce or dressing added only at the end.
Why spread the vegetables in a single even layer on the sheet pan?
An even, uncrowded layer lets hot air circulate freely around each piece, roasting them evenly. A crowded pan would trap steam and soften the vegetables instead of properly roasting them.
Why set up the pellet grill for indirect grilling instead of direct heat?
Indirect heat turns the grill into an outdoor oven, letting the vegetables roast gently and evenly over the full hour without direct flame scorching the surface.
Why add fresh lemon juice and olive oil after the vegetables come off the grill?
Finishing with these raw ingredients adds brightness that contrasts with the deep, roasted sweetness that builds up over the hour-long cook, rather than cooking the acidity in from the start.
How indoor-friendly is this recipe?
5 out of 5 — a regular oven can roast these vegetables exactly the way the pellet grill does here; the grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Mustard-sauce coating: Seasons vegetables throughout the roast, not just at the end.
Single-layer spreading: Promotes even roasting instead of steaming.
Indirect grill setup: Functions as a gentle outdoor oven.
Post-roast lemon and oil: Adds fresh contrast to roasted sweetness.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.8 oz
- per serving
- Calories
- 196
- Carbs
- 42 grams
- Protein
- 4 grams
- Fat
- 2 grams
- Sodium
- 442 milligrams
