This time of year always requires some creativity in the cooking department. We’re still getting a lot of winter produce, like beets and turnips, but it’s getting hot outside and I really try not to have the oven on for the long periods of time it takes to roast root vegetables like these. Sure, I could boil them, but I just feel like it leeches out a lot of the flavor.
So, what to do? I tested out a method of cooking root vegetables on the grill this weekend, and it worked like a charm. I didn’t heat up the kitchen on a day when the temperature outside was close to 90 degrees, the vegetables required minimal attention when cooking, and also picked up a little smokiness from the grill fire. I lined a grill wok with aluminum foil to cook the veggies, but you could also use a disposable aluminum pan, or even just a large foil packet. Either way, you get tender, flavorful winter vegetables that don’t require warming up your house on a hot day.
Grilled Root Veggies
2 large turnips, peeled and cut into a 1-inch dice
1 lb beets, peeled and cut into a 1-inch dice
4 small carrots, cut into 1-inch pieces
1 large onion, cut into a 1-inch dice
4 tbsp olive oil
2 tsp dried thyme (or 1 tbsp fresh, chopped thyme)
Salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper)
Preheat grill to medium-high (400 degrees).
Line a grill wok with foil and coat with cooking spray. Add veggies, and toss with oil and seasonings to coat. Cover with another piece of foil. Place the wok on the grill and cook for 45 minutes, stirring every 15 minutes, until veggies are tender.