Looking for the perfect grilled Thanksgiving side dish? Well we’ve got you covered with a medley of roasted fall root vegetables!
GRILL ROASTED ROOT VEGETABLES
2 sweet potatoes, peeled and cubed
4 parsnips, peeled and cut in to 1-inch pieces
1 turnip, peeled and cubed
2 rutabaga, peeled and cubed
1 butternut squash, peeled, deseeded, and cubed
2 tbsp. olive oil
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh sage
½ tsp. fresh thyme leaves
1 cup dried cranberries
1 cup pecan halves
Kosher salt and ground black pepper
Prepare grill for medium heat cooking, approximately 350 degrees. Once the grill comes to temperature, add 2-3 chunks of your favorite smoking wood. Place vegetables in a roasting pan, add olive oil and fresh herbs, and toss to coat well.
Place the roasting rack on the grill, cover the grill, and allow the vegetables to roast for approximately 45 minutes until tender, stirring them every 10 minutes to promote even cooking.
Remove the vegetables from the grill and toss with dried cranberries and pecans. Add salt and pepper to taste and serve immediately.