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Roasted Sheet Pan Vegetables

Roasted Sheet Pan Vegetables

By Amanda Haas

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 unique and delicious dish.

Prep Time

10 Minutes

Cook Time

25 Minutes




Number of People Serving


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Units of Measurement:
1 Small Cauliflower, purple
1 Small Cauliflower, yellow
4 Cup butternut squash
2 Cup Mushrooms, fresh
3 Tablespoon extra-virgin olive oil
2 Teaspoon kosher salt
To Taste ground black pepper
1/4 Cup chopped flat-leaf parsley


  • 1

    When ready to cook start the Traeger according to grill instructions. Set the temperature to 500 degrees F and preheat, lid closed 10-15 minutes.

  • 2

    In a large mixing bowl, combine cauliflower (stem removed, cut into 2 inch florets), butternut squash (diced), and mushrooms (oyster or shiitake, rinsed and sliced). Drizzle olive oil over the top, along with 2 tsp of kosher salt and a generous grinding of black pepper.

    • 1 Small Cauliflower, purple

    • 1 Small Cauliflower, yellow

    • 4 Cup butternut squash

    • 2 Cup Mushrooms, fresh

    • 3 Tablespoon extra-virgin olive oil

    • 2 Teaspoon kosher salt

    • To Taste 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 grill, close, 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 5-15 minutes longer.

    500 ˚F / 260 ˚C

  • 6

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

    • 1/4 Cup chopped flat-leaf parsley

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