Wisconsin Maple-Glazed Grilled Root Vegetables

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

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the Arteflame fire bowl.
3. Stack dry firewood on top of the napkins.
4. Light the paper and let the firewood ignite.
5. 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

1. In a small bowl, combine the melted butter and maple syrup.
2. Stir in salt, pepper, and cinnamon until well blended.

Step 3: Coat the Root Vegetables

1. Place sliced carrots, sweet potatoes, beets, and parsnips in a large mixing bowl.
2. Drizzle the maple butter glaze over the vegetables.
3. Toss until all vegetables are evenly coated.

Step 4: Grill the Vegetables

1. Place the vegetables directly on the Arteflame flat cooktop griddle.
2. Position them closer to the center for higher heat and crispier edges, or move them outward for slower caramelization.
3. Cook for 12–15 minutes, turning occasionally with tongs, until tender and golden brown with visible caramelization.

Step 5: Finish and Serve

1. Remove grilled root vegetables from the cooktop once tender and beautifully glazed.
2. Garnish with fresh thyme leaves.
3. 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

• Spicy Chipotle Glaze: Add 1 tsp of chipotle powder and 1 tsp lime juice to the maple glaze for a smoky heat kick.
• Honey Herb Variant: Replace maple syrup with honey and add chopped rosemary and sage for an herby twist.
• Balsamic Brown Sugar: Swap out maple syrup for balsamic vinegar and 1 tbsp brown sugar for a tangy-sweet glaze.
• Garlic Butter Delight: Omit the maple and instead brush with garlic butter and sprinkle with parmesan post-grill for a savory version.
• 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.

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.

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