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Roasted Sheet Pan Vegetables

10

25

Pecan

These aren’t the sad cooked veggies your mom served you as a kid. Our roasted veggie recipe combines purple and yellow cauliflower heads and pairs them with butternut squash and oyster mushrooms for an undeniably delicious dish.

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  • 1 Small head purple cauliflower, stemmed and cut into 2 inch florets

  • 1 Small head yellow cauliflower, stemmed and cut into 2 inch florets

  • 4 Cup Butternut Squash, diced

  • 2 Cup oyster or shiitake mushrooms, rinsed and sliced;

  • 3 Tablespoon Olive oil

  • 2 Teaspoon Kosher salt

  • freshly ground black pepper

  • 1/4 Cup chopped flat-leaf parsley

  • 1

    When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    In a large mixing bowl, combine all of the vegetables. Drizzle olive oil over the top, along with kosher salt and a generous grinding of black pepper.

    • 1 Small head purple cauliflower, stemmed and cut into 2 inch florets

    • 1 Small head yellow cauliflower, stemmed and cut into 2 inch florets

    • 4 Cup Butternut Squash, diced

    • 2 Cup oyster or shiitake mushrooms, rinsed and sliced;

    • 3 Tablespoon Olive oil

    • 2 Teaspoon Kosher salt

    • As Needed freshly ground black pepper

  • 3

    Using your hands, toss the vegetables until they are evenly coated.
  • 4

    Spread out onto 1 or 2 half sheet pans or baking sheets, ensuring there is a little space between the veggies. (If they are too crowded, the vegetables will steam instead of roast and you won’t get that crispy texture.)
  • 5

    Place the sheet pans on the Traeger and cook for 15 minutes. Open and stir, then close the lid and continue to cook until the vegetables are brown around the edges, about 5 to 15 minutes longer.
  • 6

    Toss with parsley and serve immediately. The vegetables are also delicious at room temperature. Enjoy!

    • 1/4 Cup chopped flat-leaf parsley

Cooking Notes

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