• Roasted Fall Vegetables
 
  • Roasted Fall Vegetables
 

Roasted Fall Vegetables

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0.00Roasted Fall Vegetables
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  • Difficulty1/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodOak

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

  • 1/2 lb NEW POTATOES
  • 1/2 lb BRUSSELS SPROUTS, CUT IN HALF
  • 1/2 lb BUTTERNUT SQUASH, LARGE DICE
  • 1 pint CREMINI MUSHROOMS, HALVED
  • 2 tbsp OLIVE OIL
  • SALT AND PEPPER, TO TASTE
  • 1/2 lb NEW POTATOES
  • 1/2 lb BRUSSELS SPROUTS, CUT IN HALF
  • 1/2 lb BUTTERNUT SQUASH, LARGE DICE
  • 1 pint CREMINI MUSHROOMS, HALVED
  • 2 tbsp OLIVE OIL
  • SALT AND PEPPER, TO TASTE

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed 10-15 minutes.

Toss potatoes and squash with olive oil, salt and pepper and spread out on a sheet tray.

Place directly on the grill grate and cook for 15 minutes. Add brussels sprouts and mushrooms and toss to coat.

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

Adjust seasoning as needed. Enjoy!

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  • Difficulty1/5
  • Prep time5 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodOak