Parsnip on the BBQ – roasted with dry rub
Deel
Parsnip on the BBQ: an autumn classic
Parsnip is one of the most underrated autumn vegetables. The natural sweetness of the root combines perfectly with the smoky heat of the BBQ. With a layer of dry rub and a good grilling technique, you'll get a caramelized exterior with a creamy, soft interior. Ideal as a side dish with lamb, pork or poultry.
→ Autumn BBQ — everything about grilling in the fall
What you need
- 4–6 parsnips, peeled and halved lengthwise
- The Rub Kitchen dry rub — choose a sweet-warm mix with paprika, cumin and a hint of cinnamon
- Olive oil or melted butter
- Sea salt and black pepper to taste
Preparation
Peel the parsnips and cut them in half lengthwise. Larger ones can be cut into quarters for even cooking. Brush them all over with olive oil or melted butter — this helps the rub adhere and ensures beautiful caramelization. Then apply your rub and let them rest for 15 minutes.
→ Which BBQ rub goes with which dish?
On the BBQ
Grill the parsnips over direct heat at 180–200°C. Place them cut-side down on the grate and leave them for 4–5 minutes without moving — this will give you nice grill marks and caramelization. Flip them over and grill for another 3–4 minutes.
Thicker parsnips can then be moved to indirect heat and left to cook for another 10–15 minutes with the lid closed, until they are completely soft.
→ Direct vs indirect heat — when to use what?
How do you know when they are done?
Prick the thickest part with a skewer or knife. If it goes in effortlessly, they are cooked. The outside can be light golden brown to dark brown — that's where the flavor is.
→ BBQ temperatures & cooking times — complete guide
Serving
Serve the grilled parsnips directly from the BBQ. Delicious with a drizzle of honey, a knob of herb butter or a yogurt sauce with lemon and garlic. As a side dish, they pair perfectly with pork belly or grilled poultry.
More vegetables on the BBQ?
Also read: BBQ rub on vegetables — how to do it right, pumpkin on the BBQ and corn on the BBQ. Or check out the complete vegetarian BBQ guide.
Tips from The Rub Kitchen
- Add a pinch of cinnamon or nutmeg to your rub for extra autumnal feel
- Combine parsnip with carrot and celeriac for a roasted root vegetable dish
- A drop of maple syrup just before serving gives a beautiful shine and extra sweetness
- Leftovers are delicious in a soup or mash