Charred Root Vegetables with Thyme Butter (British Style) | Arteflame

Introduction

There is a specific kind of magic that happens when earthy root vegetables meet the high heat of an open fire. The scent of garlic and fresh thyme sizzling in foaming butter is enough to pull anyone out into the cold. These aren't your standard Sunday roast veggies; the flat-top grill creates a caramelized, golden crust that gives way to a tender, sweet interior, offering a rustic comfort that warms you from the inside out.

Why This Recipe Shines on the Grill

Root vegetables are often relegated to the oven, but grilling them brings out a smokey depth that roasting simply can't achieve. I love this recipe because it elevates inexpensive, seasonal produce into a luxurious side dish worthy of a holiday feast. Plus, cooking everything on the flat top means you aren't juggling baking sheets in the kitchen, keeping the mess outside and the flavor front and center.

Kitchen Wisdom for Perfect Grilling

• Uniformity is key: Cut your carrots, parsnips, and potatoes into similar sizes so they finish cooking at the same time.
• Master the zones: Place denser items like beets closer to the center heat, while keeping softer veggies near the outer edge to roast gently.
• Timing the butter: Add the garlic-thyme butter near the very end to prevent the garlic from burning and turning bitter.

Swaps & Substitutions

If parsnips aren't your favorite, swap them for sweet potato wedges or celeriac. For a dairy-free version, simply use a high-quality plant-based butter or extra olive oil to achieve that savory finish.

Ingredients

• 1 lb (450g) carrots, peeled and halved lengthwise
• 1 lb (450g) parsnips, peeled and halved lengthwise
• 1 lb (450g) beetroot, peeled and cut into wedges
• 1/2 lb (225g) baby potatoes, halved
• 3 tbsp olive oil
• 1/2 cup (115g) unsalted butter
• 4 cloves garlic, minced
• 1 small bunch fresh thyme, stems removed
• 1 tsp sea salt (plus more to taste)
• 1/2 tsp freshly cracked black pepper

Instructions

Step 1: Prep and Season

1. Wash and peel all your root vegetables. Ensure they are cut into roughly uniform sizes so they cook evenly.
2. In a large mixing bowl, toss the carrots, parsnips, beetroot, and potatoes with the olive oil, sea salt, and black pepper until they are well coated.
3. Fire up your Arteflame grill. You want to aim for a medium-high heat on the flat cooktop surface.

Step 2: Grill the Vegetables

1. Place the vegetables directly onto the flat steel cooktop. Position the denser vegetables, like the beets and potatoes, closer to the center where the heat is higher.
2. Place the carrots and parsnips slightly further out where the heat is moderate to prevent the sugars from burning before the inside is cooked.
3. Sear the vegetables for about 15–20 minutes, turning them occasionally to ensure they develop a golden-brown crust on all sides.

Step 3: Create the Thyme Butter

1. While the vegetables are finishing their cook, place a small heat-safe saucepan or a cast-iron skillet directly on the flat cooktop.
2. Add the butter and allow it to melt completely.
3. Stir in the minced garlic and fresh thyme leaves. Let the mixture bubble gently for 2–3 minutes until the garlic is fragrant but not browned.

Step 4: Finish and Serve

1. Drizzle the melted thyme garlic butter generously over the grilling vegetables right on the cooktop.
2. Toss the vegetables with a spatula to coat them evenly in the butter mixture, letting them sizzle for one final minute to absorb the flavors.
3. Remove from the grill immediately and serve hot, garnished with a few extra sprigs of fresh thyme if desired.

Tips

Mastering root vegetables on the Arteflame is all about heat management and patience. Because root vegetables are dense, they require a balance of searing heat and consistent warmth to cook through without charring excessively. Utilize the different heat zones of the Arteflame cooktop effectively; start the vegetables closer to the center to get a good sear, then move them to the outer edges of the ring to finish roasting gently. This technique mimics the effect of an oven but adds that distinct grilled flavor.

Uniformity is also key. If your parsnip wedges are significantly thicker than your carrots, they will finish cooking at different times. Try to cut everything into similar widths. If you are short on time, you can par-boil the potatoes and beets for 5 minutes before bringing them to the grill. This ensures the centers are fluffy while the outside gets that delicious crispy texture from the butter.