Easy Grilled (or Roasted) Vegetables

Easy Grilled (or Roasted) Vegetables

Serves 4-6

1 pound each (Pick no more than 3) carrots, kohlrabi, celeriac, turnips, beets, cabbage, or parsnips. You should have 3 pounds total.

1 sweet onion

Generous drizzle of sesame or olive oil

1-2 tsp black mustard seeds

1-2 tsp fennel seeds

½ to 1 tsp ground ginger (optional)

Salt and pepper to taste

Get your grill going. You want it to be anywhere between 400 and 450. Anything hotter will burn these veggies without cooking them, and any cooler will not cook them well.

Line whatever the largest sheet pan/roasting pan/large and flat cooking device that you have with foil. I like to double up here because it is no fun scraping burnt, grilled on debris out of pans.

Chop all the vegetables into 1 ½ inch dice or so. The smaller you cut them, the faster they will cook. Toss all the vegetables into a bowl and toss with the oil, mustard seeds, fennel seeds, ginger (if using), and salt and pepper. Taste the spoon you are mixing with and see if it is salty enough. Add more seasoning as necessary.

Transfer the vegetables to the prepared sheet pan and slide it onto your prepared grill. Cover the grill and allow to cook for 30-45 minutes (perhaps as long as an hour, depending on the cut of your veg/temp of your grill), stirring at the 20 minutes mark and then every 10-15 minutes until they get golden brown and delicious. Most people do not cook their vegetables long enough. Caramelization is flavour, and caramelization from a grill is the best flavour!

This makes an excellent side to grilled chicken or salmon and it is endlessly customizable. This is really more of a method than anything else. Feel free to switch out with any vegetables and seasonings that make you happen. Just adjust the cooking times if you are using vegetables that are lighter in density.

You can also roast these veggies in an oven set to 425. I would swap out parchment for the foil, but the rest of the method is the same.