Roasted Sheet Pan Vegetables
Prep time 10 mins
Cook time 25 mins|
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.
1 small head purple cauliflower, stem removed and cut into 2-inch florets
1 small head yellow cauliflower, stem removed and cut into 2-inch florets
4 cups diced butternut squash
2 cups oyster or shiitake mushrooms, rinsed and sliced
3 tbsp olive oil
Freshly ground pepper
¼ cup chopped flat-leaf parsley
When ready to cook start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
In a large mixing bowl, combine all of the vegetables. Drizzle olive oil over the top, along with 2 tsp of kosher salt and a generous grinding of black pepper.
Using your hands, toss the vegetables until they are evenly coated.
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.
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.
Toss with parsley and serve immediately. The vegetables are also delicious at room temperature. Enjoy!
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