The heat of the grill and a sweet maple spice glaze transforms humble parsnips into a stunning side dish, perfect for the holidays. Not only are these grilled parsnips an easy holiday side dish that doesn't require any oven space, they're ready in just 20 minutes.
Recipe at a Glance: Grilled Parsnips
- DETAILS
- Total Time: 20 minutes
- Preparation method: Grill
- HIGHLIGHTS
- These grilled parsnips cook quickly on the grill, and don't take up any oven or stovetop space, making them perfect as a holiday side dish.
- A spice-infused maple butter is brushed over the parsnips during the last few minutes of grilling to create a sweet glaze that is the perfect match for the earthy flavor of the vegetable.
When it comes to holiday side dishes, I'm pretty traditional, and usually stick to my favorite version of green bean casserole (in a skillet), and grilled sausage stuffing, along with grilled carrots or Brussels sprouts salad. However, I love the sweet, earthy flavor of parsnips, and really wanted to create something that would elevate them to holiday dinner status. With a trip across the grill and a simple glaze of spiced maple butter, the result was even better than I'd hoped for, and now these spiced grilled parsnips have gained permanent status on my holiday menu.
Jump to:
Ingredients and Substitutions
- Parsnips--Like carrots, you want parsnips that are firm, without any soft spots or bruising.
- Maple syrup--Use good quality maple syrup. I recommend using amber or dark to deliver that classic maple flavor without overwhelming the taste of the vegetables.
How to Grill Parsnips
1. First, cut the parsnips into even batons. Toss with olive oil and season with salt and pepper. Take the time to evenly coat each piece with oil. This will promote browning and add flavor.
2. Next, arrange the parsnips on a grill tray in a single layer. Grill over medium-high heat, turning once, until they begin to soften.
3. While the parsnips are cooking, stir the melted butter, maple syrup, ginger, and nutmeg together. This will be the glaze for your parsnips.
4. Brush the glaze over the parsnips and continue grilling until browned and softened. They should start to develop some dark brown spots where the sugar caramelizes, but the butter will prevent them from sticking to the grill tray.
Storage & Reheating
These grilled parsnips are at their best fresh off the grill, so I don't recommend making them in advance. You can store leftover parsnips in a sealed container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through.
Tips and Troubleshooting
- Cut your parsnips into even sized pieces so that they are all finished cooking at the same time.
- I highly recommend using a grill tray here to prevent the pieces from falling through the grill grate. The grill tray also makes quick work of transferring the vegetables to and from the grill.
- This recipe is suitable for gluten free and vegetarian diets.
More Grilled Vegetable Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.
Recipe
Grilled Parsnips with Maple Spice Butter
Equipment
Ingredients
- 1 pound (454 g) parsnips (6 to 7 medium) peeled and cut into ¾-inch-thick batons
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 tablespoons melted butter
- 2 teaspoons maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the grill to medium-high (375°F to 400°F | 190°C to 200°C).
- Place the parsnips in a large bowl and drizzle with the oil. Toss to coat, then season with salt and pepper and toss again. Arrange the parsnips in a single layer on a grill tray.
- Grill until the parsnips are beginning to soften, turning once, about 10 minutes.
- While the parsnips are grilling, mix the melted butter, maple syrup, ginger, and nutmeg together in a small bowl.
- Brush the maple butter over the parsnips, turning to coat them, and continue grilling until they are softened and beginning to brown, 4 to 5 minutes. Serve warm.
Notes
- Cut them evenly--Cut your parsnips into even sized pieces so that they are all finished cooking at the same time.
- Use a grill tray--I highly recommend using a grill tray here to prevent the pieces from falling through the grill grate. The grill tray also makes quick work of transferring the vegetables to and from the grill.
- Dietary--This recipe is suitable for gluten free and vegetarian diets.
Leave a Reply