Recipes

Traeger’s take on this well-known side dish brings the wood-fired flavor to the forefront. Our potatoes au gratin recipe features cheesy and creamy sliced potatoes baked until golden brown.

Don’t throw those pumpkin seeds out after you carve your pumpkins for Halloween. Toss them in some oil and salt and let your Traeger create a fun and healthy wood fired snack.

Everything is better with bacon, and our roasted green beans recipe is no exception. This no-fuss recipe is a great side for any meal. Just toss all the ingredients together and lay them on a sheet pan for 20 minutes at 400 degrees F.

Our butternut squash ravioli starts by roasting the squash for up to 90 minutes then mixing it with ricotta and parmesan cheese. Follow that up by placing the filling into homemade pasta dough and gently place into boiling water to finish.

Our Roasted Fall Veggie recipe will have you busting out the flannel shirts in no time. This easy and healthy recipe features brussels sprouts, new potatoes, butternut squash and cremini mushrooms.

Try something new for your side dish with chef Timothy Hollingsworth’s roasted crispy potato recipe. We bake tri-colored potatoes first then fry them to crispy perfection.

Who says cauliflower has to be bland and boring? We bring the flavor with our whole roasted cauliflower. This simple cauliflower recipe will surprise you with how tasty this veggie can be.

Try out Traeger’s take on veggie burgers made with lentils and walnuts. This grilled veggie burger recipe uses boiled lentils and combines them with flaxseed, onion, garlic and toasted walnuts.

Salads don’t have to be boring. With Traeger’s Grilled Wedge Salad, we’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.

No need to go to a lousy chain steak house anymore for a blooming onion, you can now make this iconic dish right in your backyard with minimal effort.

We took an old-school classic and gave it some smoky love with Traeger’s 3-bean salad recipe. Green beans, navy beans, and kidney beans are first smoked then tossed with a tangy dressing and garlic and shallots.

Smoked guac and smoked pico atop a bed of refried beans. Who said 7-layer dip has to be boring.