French Grilled Winter Root Vegetables

Introduction

Experience the rustic charm of French cuisine with these perfectly grilled winter root vegetables. Cooked on the Arteflame grill, they achieve a delicious caramelized exterior while remaining tender inside. Using butter instead of olive oil enhances the flavor, creating a rich, mouthwatering dish that's perfect as a side or even a main course.

Ingredients

• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 large sweet potato, peeled and chopped
• 1 rutabaga, peeled and chopped
• 1 turnip, peeled and sliced
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper napkins and let the fire build.
5. Wait about 20 minutes for the flat cooktop to heat up.

Step 2: Prep the vegetables

1. Peel and chop all the vegetables into even-sized pieces to ensure even cooking.
2. In a large bowl, toss the vegetables with melted butter, sea salt, black pepper, thyme, and rosemary.

Step 3: Grill the vegetables

1. Place the dressed root vegetables on the flat cooktop griddle.
2. Position them closer to the center for higher heat, then move them outward as they caramelize.
3. Use a spatula to stir and turn the vegetables every few minutes.
4. Grill for about 15-20 minutes until the vegetables are beautifully caramelized and fork-tender.

Step 4: Serve

1. Remove the vegetables from the grill.
2. Garnish with additional fresh herbs if desired.
3. Serve hot as a delicious side dish.

Tips

• For extra flavor, add a splash of balsamic vinegar near the end of grilling.
• Keep an eye on different heat zones of the Arteflame grill to prevent uneven cooking.
• Use a metal spatula to scrape and move the vegetables without sticking.

Variations

1. Garlic Butter Variation: Add 2 cloves of minced garlic to the melted butter before tossing with vegetables.
2. Honey Glazed Variation: Drizzle 1 tbsp of honey over the vegetables in the last 5 minutes of grilling.
3. Spicy Cajun Variation: Toss the vegetables with 1 tsp of Cajun seasoning for a smoky, spicy kick.
4. Parmesan Herb Variation: Sprinkle 1/4 cup of grated Parmesan cheese over the vegetables just before serving.
5. Balsamic Glaze Variation: Drizzle 1 tbsp of balsamic glaze over the vegetables once they’re off the grill for a tangy finish.

Conclusion

Grilling winter root vegetables on the Arteflame brings out their natural sweetness and caramelization, making them an irresistible side dish with a touch of French charm. Whether sticking with the classic preparation or trying one of the variations, this recipe is sure to impress.

Best Pairings

• Reverse-seared steak for a hearty meal.
• Grilled chicken infused with rosemary and thyme.
• A side of crusty baguette with herb butter.
• A glass of full-bodied red wine like Merlot or Syrah.