Roasted Root Vegetables

When the weather gets cold, we turn to heartier food. Root vegetables are especially welcome at the table this time of year. Turnips and parsnips are combined with potatoes, onion and thyme in a single pan. It’s throwback recipe that will warm your heart. Rutabagas or carrots work equally as well in this recipe.

By Russ Faulk, Kalamazoo Outdoor Gourmet
Serves 6
Image of Roasted Root Vegetables

  • 3 scarlet turnips, peeled and quartered
  • 3 Yukon gold potatoes, halved
  • 2 parsnips, peeled and cut down similar in size to the turnip pieces
  • 1 large red onion, cut into 8 wedges, roots and outer layer removed
  • 6 cloves garlic, smashed and peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Leaves from 3 sprigs fresh thyme
  • 1 cup chicken broth or stock
  • 1 to 2 tablespoons unsalted butter

Prepare the grill for indirect cooking at 450°F to 500°F.

Toss the root vegetables together with the oil, salt and thyme.

Place the vegetables in a 12 to 14-inch cast iron skillet or other grill-safe pan. Pour in the chicken broth.

Place the skillet in the indirect zone of the grill and cook (with the hood closed) for 1 hour, tossing the vegetables inside the skillet at the halfway point for even browning.

Remove from the grill, toss with butter and transfer to a serving dish.