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Roasted Fall Vegetables
By Traeger Kitchen
Our roasted 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.
Prep Time
5 Minutes
Cook Time
35 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Pound | new potatoes |
| 1/2 Pound | Butternut Squash, diced |
| 2 Tablespoon | Olive oil |
| To Taste | Salt |
| To Taste | Pepper |
| 1/2 Pound | Brussels sprouts, halved |
| 1 Pint | cremini mushrooms, halved |
Steps
1
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
On a sheet pan, add the potatoes and squash and drizzle with olive oil. Season with salt and pepper, toss to coat, and spread out evenly.
Ingredients
1/2 Pound new potatoes
1/2 Pound Butternut Squash, diced
2 Tablespoon Olive oil
To Taste Salt
To Taste Pepper
3
Place the sheet pan directly on the grill grates, close the lid, and cook for 15 minutes.
400 ˚F / 204 ˚C
4
Add the Brussels sprouts and mushrooms, and toss to coat. Close the grill lid and cook for 15-20 minutes until the veggies are lightly browned and cooked through.
400 ˚F / 204 ˚C
Ingredients
1/2 Pound Brussels sprouts, halved
1 Pint cremini mushrooms, halved
5
Remove the veggies from the grill and adjust the seasoning, as needed. Enjoy!
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