Smokey vegetables with a sticky, tangy glaze
PREP: 15 Min. | COOK: 20 Min. | TOTAL: 35 Minutes.
- 1 1/2 lb. parsnips
- 1 1/2 lb. carrots
- 1 large sweet onion
- 1 tbsp olive oil
- 1-2 tbsp Schultz's Seasoning & Rub
- 1/4 cup apple cider
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tbsp maple syrup
HOW TO MAKE
STEP 1: Peel and cut vegetables into 1-inch pieces. In a large bowl, toss parsnips, carrots and onion with the olive oil until the vegetables are well coated. Season to taste with Schultz's Seasoning & Rub.
STEP 2: Bring cider, broth, butter and maple syrup to a boil. Cook, uncovered, until reduced by half and syrupy, about 10 min. Season with Schultz's Seasoning & Rub.
STEP 3: Prepare grill for direct cooking over medium heat (300-400 degrees.) Preheat a perforated grill pan for 10 minutes.
STEP 4: Spread the vegetables onto pan in a single layer. Grill with the lid close as much as possible, stirring occasionally, for about 10 minutes or until the vegetables and tender and lightly charred.
STEP 5: Transfer veggies to a bowl, toss with the apple cider glaze and serve immediately.