Introduction
There’s something magical about smoky, caramelized root vegetables sizzling on the Arteflame grill. In this recipe, we’re infusing seasonal favorites like carrots, beets, and sweet potatoes with a buttery maple glaze and grilling them to golden perfection over a real wood fire. This is the kind of dish that tastes like cozy Wisconsin autumns, with the crisp edges and rich flavor only a flat top griddle can produce. No pots. No pans. Just flame, steel, and flavor.
Ingredients
- 2 large carrots, peeled and sliced on the diagonal
- 1 large sweet potato, peeled and sliced into 1/4" thick rounds
- 2 golden beets, peeled and thinly sliced
- 1 parsnip, peeled and sliced
- 2 tbsp maple syrup (pure maple syrup is a must)
- 2 tbsp unsalted butter, melted
- 1/2 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 1/4 tsp ground cinnamon (optional, adds warmth)
- Fresh thyme leaves for garnish
Instructions
Step 1: Fire Up the Arteflame Grill
- Pour some vegetable oil onto three paper napkins.
- Place the napkins inside the Arteflame fire bowl.
- Stack dry firewood on top of the napkins.
- Light the paper and let the firewood ignite.
- Allow the grill to heat for 20 minutes until the flat top griddle is evenly hot and ready for grilling.
Step 2: Prepare the Maple Glaze
- In a small bowl, combine the melted butter and maple syrup.
- Stir in salt, pepper, and cinnamon until well blended.
Step 3: Coat the Root Vegetables
- Place sliced carrots, sweet potatoes, beets, and parsnips in a large mixing bowl.
- Drizzle the maple butter glaze over the vegetables.
- Toss until all vegetables are evenly coated.
Step 4: Grill the Vegetables
- Place the vegetables directly on the Arteflame flat cooktop griddle.
- Position them closer to the center for higher heat and crispier edges, or move them outward for slower caramelization.
- Cook for 12–15 minutes, turning occasionally with tongs, until tender and golden brown with visible caramelization.
Step 5: Finish and Serve
- Remove grilled root vegetables from the cooktop once tender and beautifully glazed.
- Garnish with fresh thyme leaves.
- Serve immediately as a flavorful side or main vegan dish.
Tips
- Use a grill press to gently flatten the vegetables against the hot surface for extra sear.
- Choose similar thickness for all vegetable slices for even cooking.
- Always cook with butter instead of oil for richer flavor on the Arteflame flat top.
- Use the hotter inner ring for quicker browning, and the outer ring for slower roasting.
- Want that smoky depth? Add a few wood chips to the firewood pile to infuse the veggies with subtle smoke.
Variations
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Spicy Chipotle Glaze: Add 1 tsp of chipotle powder and 1 tsp lime juice to the maple glaze for a smoky heat kick.
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Honey Herb Variant: Replace maple syrup with honey and add chopped rosemary and sage for an herby twist.
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Balsamic Brown Sugar: Swap out maple syrup for balsamic vinegar and 1 tbsp brown sugar for a tangy-sweet glaze.
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Garlic Butter Delight: Omit the maple and instead brush with garlic butter and sprinkle with parmesan post-grill for a savory version.
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Asian Fusion: Mix 1 tbsp soy sauce, 1 tsp sesame oil, and a touch of maple for a sweet umami glaze topped with sesame seeds.
Best pairings
- Grilled pork chops reverse-seared on the Arteflame center grate
- Smoked bratwursts with spicy mustard
- Crisp hard cider or an amber ale
- Warm apple compote for a sweet side
- Skillet cornbread cooked on the outer griddle ring
Conclusion
Maple-glazed grilled root vegetables are the essence of Wisconsin fall flavors combined with the art of live fire grilling. The Arteflame makes achieving that perfect crisp-tender texture effortless, turning humble vegetables into something extraordinary. Whether you're feeding a crowd or enjoying a quiet dinner under the stars, this dish will quickly become a seasonal favorite.