Roasted Garden Vegetables with Vinaigrette | Traeger Grills

Ingredients

• 1 Pound parsnips, peeled and halved lengthwise
• 1 Pound carrots, peeled and halved lengthwise
• 1 Pound small golden beets, peeled and coarsely chopped
• 12 garlic cloves
• 8 Ounces red pearl onions, blanched and peeled
• 1 Pound small Brussels sprouts, trimmed and halved
• 4 sprigs fresh rosemary or thyme
• 4 Small dried bay leaves
• 3 Tablespoons unsalted butter, melted
• 4 1/2 Teaspoon olive oil
• 1 Teaspoon fine sea salt
• 1 Teaspoon freshly ground black pepper
• 1 Head radicchio, leaves separated
• 3/4 Cup extra-virgin olive oil
• 1/4 Cup apple cider
• 1/4 Cup apple cider vinegar
• 2 Tablespoons finely chopped shallot
• 1 Tablespoon whole grain Dijon mustard
• 1 Tablespoon honey
• 1 1/2 fine sea salt
• 1 Teaspoon fresh thyme leaves
• 1/2 Teaspoon freshly ground black pepper