Grilled Carrots, Beets and Parsnips with Fresh Dill
Root veggies lend kick (think ginger, garlic and horseradish), color (beet-red and carrot-orange) and nutrition (they’re loaded with Vitamin A and potassium) to your favorite recipes. So head to the cellar or market and pull out your paring knife. These root vegetable recipes came straight from Grandma’s kitchen.
- 4 thin carrots, scrubbed
- 2 thin parsnips, scrubbed
- 1 beet
- 1/4 cup olive oil
- 2 tablespoons fresh dill, chopped
- sea salt and ground pepper to taste
Peel beet. Parboil carrots and parsnips until a fork just pierces the flesh. Remove from water and parboil beet. Cut beet in chunks. Set all the veggies on hot grill and brush with olive oil. Remove when grill marks appear on the skin. Lay on platter and sprinkle with dill.