Austrian Balsamic Roasted Winter Vegetables on Arteflame

Introduction

Get ready to take your grilling to the next level with this Austrian-inspired Balsamic Roasted Winter Vegetables recipe. By utilizing the Arteflame grill’s superior heat management, these seasonal root vegetables achieve a perfectly caramelized, smoky flavor. This dish brings out the natural sweetness of carrots, turnips, and potatoes, enhanced by rich balsamic vinegar and the buttery crispness from the griddle. Perfect as a side dish or even a delicious vegetarian main course, this recipe is sure to impress.

Ingredients

• 4 large carrots, peeled and sliced
• 3 turnips, peeled and chopped
• 4 medium potatoes, sliced into wedges
• 3 tbsp balsamic vinegar
• 3 tbsp melted butter
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 garlic clove, minced

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper and allow the fire to build up.
4. Wait about 20 minutes until the cooktop reaches the optimal temperature for grilling.

Step 2: Prepare the vegetables

1. Slice the carrots, potatoes, and turnips into even-sized pieces for uniform grilling.
2. In a bowl, toss the vegetables with melted butter, balsamic vinegar, salt, pepper, rosemary, thyme, and minced garlic.

Step 3: Grill the vegetables

1. Spread the vegetables evenly on the hot Arteflame cooktop, closer to the center for more heat.
2. Let them grill undisturbed for about 5 minutes to develop a caramelized crust.
3. Turn the vegetables using a spatula for even cooking.
4. Continue grilling for an additional 10-15 minutes, moving the vegetables toward the cooler edges as needed.

Step 4: Serve and enjoy

1. Once the vegetables are beautifully seared and caramelized, transfer them to a serving dish.
2. Drizzle with additional balsamic vinegar if desired.
3. Serve hot and enjoy!

Tips

• For extra crispiness, grill the vegetables in batches to avoid overcrowding.
• Adjust the grilling spots to control browning—center areas give higher heat while outer edges provide a slower cook.
• If using thicker potato slices, partially cook them first near the center before moving them outward.

Variations

1. Honey-Glazed Winter Vegetables: Add 1 tbsp of honey to the balsamic mix for a touch of sweetness.
2. Spicy Roasted Vegetables: Include 1/2 tsp chili flakes for a subtle kick.
3. Herbed Delight: Add fresh rosemary sprigs while grilling for enhanced aroma and flavor.
4. Cheesy Winter Vegetables: Sprinkle grated Parmesan over the vegetables just before serving.
5. Mustard-Infused Roast: Mix in 1 tbsp Dijon mustard with the balsamic for a tangy twist.

Conclusion

Balsamic Roasted Winter Vegetables on the Arteflame grill bring out deep, caramelized flavors with a smokiness that enhances their natural sweetness. The sizzling sound and rich aromatics make this dish a standout. Whether as a perfect side dish or a satisfying main, these grilled vegetables showcase the beauty of cooking on an open flame.

Best pairings

• Grilled steak or roasted chicken for a hearty meal.
• Freshly baked Austrian sourdough bread.
• A glass of Austrian Grüner Veltliner wine.
• Homemade garlic aioli dipping sauce.
• Light, herb-infused quinoa salad.