Parsnips roasted over indirect heat until deeply caramelised, glazed with honey and thyme. Sweet, smoky, and perfect alongside roasted meats.
smokeandsoil.com/recipes/fire-roasted-parsnips-with-honey
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn't cosmetic — it's structural, adding bitterness to balance the natural sweetness underneath. Parsnips, with their firm texture and earthy flavour, respond exceptionally well to direct heat grilling. When roasted over fire, their sugars caramelise and deepen, creating layers of taste that a simple oven roast can’t match.
This recipe uses a two-zone setup to give you control over the cooking process, allowing the parsnips to develop a clean smoke flavour without being overwhelmed by harsh, sooty notes. Olive oil and thyme provide a subtle herbal backdrop, while a finish of honey glaze adds a gentle sweetness that complements the smoky char. It’s a refined approach to fire-cooking that highlights seasonal, whole ingredients without fuss or unnecessary embellishment.
The result is a dish that feels both grounded and elevated — a straightforward way to bring out the best in humble roots through fire, skill, and patience. This is everyday BBQ at its finest: thoughtful, clean, and deeply satisfying.
Ingredients
peeled and quartered lengthwise
leaves stripped
if possible)
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)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Parsnips and Fire
Set up the Weber Master-Touch for a two-zone fire. Light a full chimney of Weber briquettes and allow them to ash over completely, which typically takes 20 minutes. Once ready, bank the briquettes to one side of the charcoal grate to create a direct heat zone and an indirect heat zone. Place the cooking grate on and close the lid, ensuring the top vent is fully open. Allow the barbecue to preheat for 10 minutes. In a large mixing bowl, toss the prepared parsnips with 2 tbsp of the olive oil, the sea salt, black pepper, and stripped thyme leaves. Ensure the parsnips are evenly coated.
Initial Sear (Direct Heat)
Place the parsnips directly over the lit briquettes (the direct heat zone). Close the lid and allow them to sear for 5 minutes. Use the tongs to turn the parsnips, then sear for a further 5 minutes. The goal is to achieve a deep, dark caramelisation and char on two sides, which develops the complex, smoky flavour profile.
Indirect Roasting
Move the parsnips to the indirect heat zone (the side without briquettes). Close the lid and adjust the bottom vent to maintain a dome temperature between 180°C and 200°C. Roast for 15 minutes, turning once halfway through. The parsnips should be softening but still have a slight resistance when pierced with a sharp knife.
Glaze and Finish
While the parsnips are roasting, combine the honey and the remaining 1 tbsp of olive oil in a small bowl. After the 15 minutes of indirect roasting, brush the parsnips liberally with the honey-oil glaze. Return them to the indirect heat zone for a final 5 minutes of cooking. This brief period allows the honey to warm and lightly caramelise without burning.
Serve
Remove the parsnips from the barbecue and transfer them to a serving dish. Serve immediately.
Serve
Remove the parsnips from the barbecue and transfer them to a serving dish. 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)
260
kcal
6g
protein
15g
carbs
18g
fat
accessory
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
