Posted on November 4, 2015

Roasted Root Veggies

This time of year autumn bounty from gardens abound. We love roasting root veggies on the Memphis wood fire pellet grill. This cooking method deepens the flavors and brings out the natural sweetness of most root vegetables. They are the perfect accompaniment to a beef or pork roast and are beautiful beside Smoked Pork Chops. Preparation takes about five minutes max then simply pop them on the grill, close the lid and you’re free to attend to other meal details. Today we’ve chosen to roast carrots, parsnips, sweet potato and baby red potatoes but feel free to experiment. Beet root, Brussel sprouts and cooking onions roast up nicely too!

Print Recipe

Ingredients

  • 6 carrots, peeled
  • 3 parsnips, peeled
  • 1 sweet potato, peeled
  • 1 ½ T oil
  • 1 ½ tsp thyme
  • Sprinkle of kosher salt flakes
  • Grinding of pepper

Preparation

  1. Preheat the Memphis Pellet Grill to 350 degrees F
  2. Cut the parsnip in half lengthwise.
  3. Cut the sweet potato in half lengthwise and then cut into slices about 1/3 of an inch thick.
  4. Cut carrots in half lengthwise or leave whole depending on their size. Try to make all the vegetable slices about the same size … so they’ll all be done at the same time.
  5. Place the cut parsnips, sweet potato and whole young carrots in a bowl. Drizzle the olive oil over top of the veggies and toss them around until they are all coated evenly with the oil.
  6. Sprinkle on the thyme and toss the veggies again.
  7. Put the veggies on a grill rack if you have one, If not simply line a cookie sheet with foil and place the veggies on the pan, evenly spaced.
  8. Roast on the Memphis Grill (lid down) until they are soft and nicely browned (about 40 minutes).