Ingredients

• 3 large carrots, peeled and cut into thick slices
• 2 parsnips, peeled and cut into thick slices
• 1 large sweet potato, peeled and cubed
• 1 beet, peeled and sliced
• 1 small rutabaga, peeled and cubed
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp balsamic vinegar (optional, for added depth)

Instructions

Step 1: Light the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire build up. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the vegetables

1. In a large bowl, toss the sliced vegetables with melted butter, salt, pepper, smoked paprika, and rosemary.
2. Ensure all vegetables are evenly coated for consistent roasting.

Step 3: Cook on the Arteflame grill

1. Spread the vegetables in a single layer on the flat cooktop griddle, placing them closer to the center for high heat and a deep, caramelized sear.
2. Let the vegetables sizzle, turning occasionally with tongs, until they develop a golden-brown crust (about 15 minutes).
3. Move the vegetables toward the outer edge of the cooktop to finish cooking at a more moderate temperature.
4. Cook until tender, about 10 more minutes.

Step 4: Serve and enjoy

1. Drizzle balsamic vinegar over the roasted vegetables for extra depth (if using).
2. Transfer to a serving platter and enjoy immediately!

Tips

• For best results, cut root vegetables into uniform sizes to ensure even cooking.
• Use a combination of colorful vegetables for a visually appealing dish.
• Keep a close eye on the vegetables as they cook—rotate them as needed to achieve even caramelization.
• Pair these fire-roasted vegetables with grilled meats or fish prepared on your Arteflame grill.

Variations

• Sweet & Spicy: Toss vegetables with honey and cayenne pepper before grilling for a sweet heat.
• Herb-Infused: Use a mix of thyme, rosemary, and sage for a more aromatic experience.
• Garlic Parmesan: Add minced garlic to the mix and sprinkle with grated Parmesan right before serving.
• Balsamic Glazed: Coat the vegetables with balsamic reduction in the last minutes of grilling for a glossy finish.
• Maple Mustard: Mix in maple syrup and Dijon mustard for a unique Canadian flavor twist.

Conclusion

Canadian Fire-Roasted Root Vegetables bring out the best in winter produce, offering a crispy, caramelized texture and deep smoky flavor. Using the Arteflame grill, these vegetables cook to perfection without burning, making them a must-try addition to your grilling menu. Enjoy them alongside your favorite grilled meats for a complete, flavor-packed meal.

Best pairings

• Grilled ribeye or filet mignon reverse-seared on the Arteflame grill
• Fire-roasted salmon with lemon and herbs
• Grilled chicken with a honey glaze
• Arteflame-baked garlic bread
• A glass of full-bodied red wine, like a Cabernet Sauvignon