Belgian Charred Rainbow Carrots and Parsnips

Introduction

Grilling root vegetables like rainbow carrots and parsnips on the Arteflame grill brings out their natural sweetness while infusing them with a rich, smoky flavor. Finished with a delightful honey glaze, this easy-to-make recipe transforms simple ingredients into a gourmet side dish. The char from the flat griddle cooktop perfectly caramelizes the vegetables, enhancing their deep, complex taste. Perfect for pairing with grilled meats or as a stand-alone vegetarian delight!

Ingredients

• 1 lb rainbow carrots, peeled and halved lengthwise
• 1 lb parsnips, peeled and halved lengthwise
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh parsley (for garnish)
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the fire pit.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the wood to catch fire.
4. Wait about 20 minutes for the grill to reach temperature.

Step 2: Prepare the vegetables

1. Peel and halve the carrots and parsnips lengthwise.
2. In a bowl, toss the vegetables with melted butter, honey, Dijon mustard, salt, black pepper, and smoked paprika.

Step 3: Grill the vegetables

1. Place the vegetables on the flat cooktop griddle, positioning them near the center for a hotter sear.
2. Let them cook for about 8-10 minutes, turning occasionally for even browning.
3. Move them towards the outer griddle area for another 5 minutes until fork-tender.

Step 4: Finish and serve

1. Sprinkle fresh thyme leaves over the caramelized vegetables.
2. Transfer to a serving platter and garnish with freshly chopped parsley.
3. Serve immediately while warm and enjoy!

Tips

• For extra caramelization, drizzle a little more honey during the last few minutes of grilling.
• Grill in a single layer for even charring.
• Use fresh, firm vegetables for the best texture.

Variations

1. Spicy Maple Glaze: Swap honey for maple syrup and add a pinch of red pepper flakes for a sweet and spicy twist.
2. Garlic Herb Butter: Mix butter with minced garlic, rosemary, and thyme for an aromatic depth of flavor.
3. Balsamic Glaze: Drizzle balsamic reduction over the grilled veggies for a tangy-sweet taste.
4. Lemon Zest Boost: Add a sprinkle of lemon zest before serving for a refreshing citrus note.
5. Parmesan Crusted: Top the vegetables with grated parmesan in the last few minutes of grilling for a cheesy, crispy finish.

Conclusion

Grilling rainbow carrots and parsnips on the Arteflame grill brings out deep smoky-sweet notes, making this dish a must-try. Whether you're serving it alongside grilled meats or enjoying it as a stand-alone dish, these fire-kissed veggies are packed with flavor. The Arteflame’s flat cooktop ensures even caramelization, elevating simple ingredients to an extraordinary dish.

Best pairings

• Grilled ribeye steak for a blend of smoky grilled perfection
• Butter-seared lamb chops for a savory richness
• Belgian-style beers such as a dubbel or tripel to enhance the caramelized flavors
• Grilled garlic bread for a satisfying crunch on the side
• Fresh arugula salad with lemon vinaigrette for a refreshing contrast