How To Roast Vegetables For The Christmas Dinner On The Barbecue
Grill carrots and parsnips on the BBQ for extra flavour
Free up oven space on Christmas Day and roast your carrots and parsnips on the BBQ this year for lovely caramelisation and added flavour. You can par-boil them the night before if you want them cooked in only a few minutes with another layer of flavour; just bring them to the boil with some demerara sugar and a pinch of all-spice added to the water. Boil for 5 minutes then leave them in the water overnight to infuse the lovely sweet spice. Dry them off before you put them on the grill.
Use small sweet parsnips and carrots as the large ones tend to be a bit woody. Place them in a plastic bag with some vegetable or olive oil, sea salt and a little ground black pepper. Make sure they are coated in the mixture.
Heat the BBQ to medium heat if the veggies are par-boiled or low heat if cooking from raw; cook over direct heat. Place in a Weber Grilling Pan and cook for 15 – 20 minutes if raw and 5 – 10 minutes if par-boiled. Make sure you keep turning them to ensure an even browning. If using raw vegetables you can brush with a little honey 5 minutes before they have finished cooking to give them extra sweetness.
For more information, hints and tips on cooking the Christmas dinner on the barbecue just head to our youtube channel for lots more recipes or get in touch with our experts in The Barbecue Shop here in store.