Roasted Fall Vegetables

Traeger Kitchen


Roasted Fall Vegetables

Prep Time

5 Minutes

Cook Time

30 Minutes

Effort

Pellets

Oak

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 1/2 Pound Potatoes, new

  • 2 Tablespoon olive oil

  • salt and pepper

  • 1/2 Pound Butternut Squash, diced

  • 1/2 Pound fresh Brussels sprouts

  • 1 Pint mushrooms, sliced

Steps

  • 1

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F (200°C) and preheat, lid closed 10-15 minutes.
  • 2

    Toss potatoes and squash with olive oil, salt and pepper and spread out on a sheet tray.
    Ingredients
    • 1/2 Pound Potatoes, new

    • 2 Tablespoon olive oil

    • To Taste salt and pepper

    • 1/2 Pound Butternut Squash, diced

  • 3

    Place directly on the grill grate and cook for 15 minutes. Add brussels sprouts and mushrooms and toss to coat.
    Ingredients
    • 1/2 Pound fresh Brussels sprouts

    • 1 Pint mushrooms, sliced

  • 4

    Cook another 15-20 minutes until veggies are lightly browned and cooked through.
  • 5

    Adjust seasoning as needed. Enjoy!

Cooking Notes

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