Parsnips roasted over indirect heat with maple syrup and thyme until caramelised and sticky. The fire's heat concentrates the maple into a dark, smoky glaze.
smokeandsoil.com/recipes/fire-baked-parsnips-with-maple
by L Field
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Fire-Baked Parsnips with Maple is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Parsnips, with their natural sweetness and earthy depth, respond exceptionally well to fire-cooking. When combined with a light glaze of pure Grade A maple syrup and fresh thyme, they develop a nuanced balance of caramelised sugars and herbaceous notes that elevate the humble root vegetable.
Cooking over indirect heat allows the parsnips to soften gently without burning, while finishing them over direct heat adds a subtle char and smoky complexity. Using clean smoke is essential here – it enhances the flavour without overpowering the delicate sweetness. Rapeseed oil helps achieve a crisp, golden exterior, while seasoning with salt and black pepper keeps the profile simple and clean. This recipe demonstrates how everyday BBQ techniques, when applied with care and respect for the ingredients, can transform straightforward produce into something quietly impressive.
Ingredients
medium to large, peeled and quartered lengthways (seasonal British produce)
dark)
finely chopped
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
Establish the Indirect Fire
Light a full chimney starter of Weber briquettes. Once the briquettes are fully ashed over (grey and glowing), pour them onto one side of the charcoal grate in the Weber Master-Touch. Place the cooking grate in position. Close the lid and adjust the bottom and top vents to achieve a stable internal temperature of 200°C (392°F). Allow 10-15 minutes for the temperature to stabilise.
Prepare and Glaze the Parsnips
While the barbecue is heating, prepare the parsnips. Peel and quarter them lengthways, ensuring all pieces are of a similar thickness for even cooking. In the roasting tray, toss the parsnips with the rapeseed oil, maple syrup, chopped thyme, sea salt, and black pepper until they are evenly coated. Spread the parsnips in a single layer in the tray to maximise surface area for caramelisation.
Fire-Bake to Tenderness
Place the roasting tray onto the cooking grate, positioning it on the side opposite the hot coals (the indirect zone). Close the lid immediately. Cook for 35 minutes, lifting the lid only once at the 20-minute mark to turn the parsnips with tongs. The parsnips are ready when they are fork-tender and the edges have taken on a deep, golden-brown caramelisation from the maple glaze.
Serve
Remove the tray from the barbecue using heat-proof gloves. Check the seasoning and serve immediately.
Serve
Remove the tray from the barbecue using heat-proof gloves. Check the seasoning and serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
cookware
A roasting tray is a fundamental piece of cookware that embodies the Smoke & Soil ethos by enabling straightforward, clean cooking over fire or in the oven with seasonal, whole ingredients. It is designed to hold your ingredients in a way that promotes even cooking and caramelisation, which is key to unlocking deep, natural flavours without relying on heavy sauces or complicated techniques. Using a roasting tray with a rack is often essential to allow air circulation around the food, preventing sogginess and encouraging crisp edges that elevate everyday roasts and vegetable dishes. Choosing the right roasting tray matters. It should be sturdy and heavy enough to withstand high heat without warping, ensuring consistent results every time. A flimsy tray will cook unevenly and risk ruining your carefully prepared ingredients. Preheating the tray before adding oiled vegetables or meat is a simple but crucial step. This causes an immediate sizzle that jumpstarts browning and caramelisation, locking in flavour and texture. Avoid overcrowding the tray: ingredients should lie in a single layer with space between them. Piling food up traps steam and leads to steaming rather than roasting, which dulls the final dish. In practice, a roasting tray is incredibly versatile. Beyond oven roasts, it excels as a drip tray under grills or when cooking over fire, catching juices for pan sauces or deglazing. It also works brilliantly for roasting vegetables, allowing them to crisp and caramelise beautifully. The tray’s role in clean whole-food cooking is to provide a reliable, no-nonsense surface that supports the natural qualities of your ingredients, making it an indispensable tool for anyone serious about everyday BBQ and fire cooking.
Written by
L Field
