Belgian Winter Root Vegetables on the Grill

Introduction

Enjoy the perfect blend of caramelized turnips, carrots, and parsnips grilled to crispy perfection on the Arteflame grill. This method enhances their natural sweetness, creating a delicious smoky flavor that pairs well with any grilled dish.

Ingredients

• 2 large turnips, peeled and sliced
• 3 large carrots, peeled and cut into thick slices
• 3 parsnips, peeled and cut into thick slices
• 3 tbsp butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fresh thyme leaves

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and allow the fire to build.
5. Wait for about 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Prepare the root vegetables

1. In a large bowl, combine the turnips, carrots, and parsnips.
2. Drizzle with melted butter and toss to coat evenly.
3. Season with sea salt, black pepper, smoked paprika, garlic powder, and fresh thyme.

Step 3: Grill the vegetables

1. Place the seasoned root vegetables directly on the flat cooktop.
2. Arrange them closer to the center for a higher heat sear.
3. Let them cook for about 8-10 minutes, flipping occasionally to prevent burning.

Step 4: Finish to perfection

1. Move the vegetables to the outer edges of the cooktop to continue cooking at a lower heat.
2. Cook for another 10-12 minutes until tender inside and crispy outside.
3. Remove from the grill and serve immediately.

Tips

• Use butter instead of oil for better flavor and a golden-brown crust.
• Arrange vegetables in different heat zones to maintain even cooking.
• Mince fresh thyme and sprinkle on top after grilling for extra aroma.

Variations

1. Spicy Belgian Blend: Add a pinch of cayenne pepper for heat and a drizzle of honey for balance.
2. Herb-Infused Delight: Toss with rosemary and oregano for an herbaceous twist.
3. Parmesan Crusted: Sprinkle freshly grated Parmesan during the last 5 minutes of grilling.
4. Balsamic Glazed: Drizzle with balsamic reduction before serving for a sweet tang.
5. Maple Dijon Fusion: Mix in a tablespoon of Dijon mustard and maple syrup for a bold, sweet-savory taste.

Conclusion

Grilling these Belgian-inspired winter root vegetables on the Arteflame grill brings out their natural caramelization while keeping them tender inside. Try different variations and savor the rich flavors with your favorite grilled meats.

Best pairings

• Perfectly seared steak
• Grilled salmon
• Charred Brussels sprouts
• Roasted garlic butter mushrooms
• French crusty bread