Recipes: Herb Roasted Root Vegetables

Embrace those winter veggies with this fantastic tangy, herbaceous side of roasted root veggies!

The great thing about this dish is that you can add or subtract whichever veggies you like!

Carrots are a great option for sweetness. Fennel makes the dish unique. We used garlic, shallots and rosemary for our aromatics.

The tanginess of the House of Q Slow Smoke Gold mustard sauce is what really takes this dish to the next level!

A touch of smoke during roasting is just the right finishing touch.

Herb Roasted Root Vegetables

Yield: 8 servings


  • 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


Preheat your Yoder Smokers YS640 pellet grill to 400ºF, 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.

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Yoder Smokers YS640 Pellet Grill

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