Introduction

Experience the rich, smoky flavors of Austrian-style grilled root vegetables cooked to perfection on the Arteflame grill. Using fresh rosemary and thyme, this recipe enhances the natural sweetness of seasonal root vegetables like carrots, parsnips, and potatoes, resulting in a crisp, golden-brown sear that locks in flavor and texture. With the Arteflame grill’s unique flat cooktop, these vegetables are grilled evenly without burning, making every bite delicious and aromatic.

Ingredients

• 4 large carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 2 large potatoes, cut into wedges
• 1 sweet potato, peeled and sliced
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 lemon, cut in wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the paper and allow the fire to establish for about 20 minutes until the cooktop reaches the optimal heat.

Step 2: Prepare the vegetables

1. Peel and slice the root vegetables into uniform sizes for even cooking.
2. In a large bowl, toss the sliced vegetables with melted butter, rosemary, thyme, salt, black pepper, and smoked paprika.

Step 3: Grill the vegetables

1. Place the seasoned root vegetables in an even layer on the flat cooktop near the hotter center zone.
2. Allow them to cook for about 5-7 minutes per side, flipping occasionally for an even sear.
3. Adjust their placement on the flat cooktop as needed to ensure caramelization without burning.

Step 4: Serve and enjoy

1. Once the vegetables are tender with a crispy, golden-brown exterior, remove from the grill.
2. Plate with fresh lemon wedges for a bright finishing touch.
3. Serve immediately and enjoy!

Tips

• Use butter instead of olive oil for richer flavor.
• Cut vegetables into similar sizes for even cooking.
• Adjust vegetables’ position on the cooktop for optimal heat control.
• For extra smokiness, add a sprinkle of smoked sea salt at the end.

Variations

• Garlic Butter Blend: Add minced garlic to the melted butter for extra aroma.
• Spicy Kick: Sprinkle cayenne pepper and chili flakes for a spicy twist.
• Herb Infused: Mix in oregano and basil alongside rosemary and thyme.
• Cheesy Delight: Top grilled vegetables with grated Parmesan before serving.
• Sweet & Tangy: Drizzle with a touch of balsamic glaze for added depth.

Conclusion

Grilled to perfection on the Arteflame grill, these Austrian-style rosemary and thyme root vegetables bring out the best in seasonal produce. Utilizing the flat cooktop ensures crisp edges, rich caramelization, and impeccable flavors, all without the risk of burning. Serve alongside your favorite grilled meats for a balanced, aromatic meal everyone will love.

Best Pairings

• Grilled lamb chops with garlic butter
• Smoky grilled salmon with lemon dill sauce
• Arteflame-seared ribeye steak cooked to perfection
• Fresh garden salad with balsamic dressing
• Rustic sourdough bread with herbed butter