A mix of parsnips, carrots, and turnips, tossed in oil and herbs, then grilled over indirect heat for a tender, lightly charred finish.
Ingredients
to taste
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smokeandsoil.com/recipes/grilled-root-vegetables-parsnip-carrot-turnip
by L Field
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Easy
Method
BBQ
Ingredients
Health Notes
A great source of fibre and vitamins, root vegetables are a nutritious addition to any meal.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
150
kcal
2g
protein
25g
carbs
5g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, tangy glaze combining apple cider vinegar and mustard for a balanced sauce.
Prepare the vegetables
Peel the parsnips, carrots, and turnips and chop them into large, evenly-sized chunks. This ensures they cook at the same rate. Place them in a large mixing bowl.
Season the vegetables
Drizzle the vegetables with olive oil, scatter over the thyme sprigs, and season generously with salt and pepper. Toss everything together until the vegetables are evenly coated.
Grill the vegetables
Place the vegetables on the indirect side of the preheated grill. Close the lid and cook for 20-25 minutes, turning occasionally, until tender and lightly charred at the edges. For a more pronounced char, move them to the direct heat for the final few minutes of cooking.
Health Notes
A great source of fibre and vitamins, root vegetables are a nutritious addition to any meal.
Per serving (estimate)
150
kcal
2g
protein
25g
carbs
5g
fat
