Smokey vegetables with a sticky, tangy glaze

PREP: 15 Min. | COOK: 20 Min. | TOTAL: 35 Minutes.

SERVES: 4-6

INGREDIENTS

• 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.