Herb Roasted Root Vegetables

Herb Roasted Root Vegetables Recipe

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!


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