Roasted Root Veggies

The direct heat and smokiness of a grill transform the summer and fall harvest into more than just side dishes. Vegetables on the grill become colorful, caramelized treats that are sure to be best buds with your taste buds.



Prep time

15 minutes

Cook time

15 minutes




  • Carrots
  • Parsnips
  • Brussels sprouts
  • Sweet potatoes
  • Red onion
  • Olive oil
  • Salt & Pepper


  1. Preheat your grill and Carbon Steel Grill Pan to medium-high with lid closed (about 10 minutes).
  2. Prepare 1 cup each carrots, parsnips, red onion, and brussels sprouts into uniformly sized pieces.
  3. Toss with the olive oil and salt and pepper to taste.
  4. Place into the grill pan and cook until edges begin to blacken (about 15 minutes), shaking once or twice throughout.

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