Herb Roasted Root Vegetables
- By Tom Jackson
- Jan 27, 2017
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.
Herb Roasted Root Vegetables Recipe
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 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.
This recipe was prepared on a Yoder Smokers YS640.
Purchase Items in this Recipe
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!