Grilled Parsnips with Dry Rub | The Rub Kitchen
Grilled parsnips make an easy autumn side dish: golden on the outside, tender in the middle and naturally sweet. A little olive oil and an aromatic dry rub add extra flavour. Start over direct heat for colour, then move the pieces to indirect heat as needed to finish cooking.
Grilled parsnips with an aromatic dry rub
Cooking time depends on the thickness of the pieces and the heat at the cooking grate. Watch their colour as they grill and use a skewer to check when the centres are tender.
Ingredients and equipment
Ingredients for 4 servings
- 800 g parsnips
- 2 tablespoons olive oil
- 2 teaspoons Shawarma BBQ Rub, as a starting point
- Black pepper to taste, optional
- To serve: lemon and fresh parsley, optional
Start with a light coating of rub. Taste the cooked parsnips before adding any extra rub or salt.
Equipment
- A BBQ with a lid
- Direct and indirect cooking zones
- Tongs
- A mixing bowl
- A thin skewer or small knife
Keep the pieces large enough that they cannot fall through the grate. A grill basket is useful for smaller pieces.
Why use Shawarma BBQ Rub?
The warm, aromatic flavour of Shawarma BBQ Rub contrasts beautifully with the natural sweetness of parsnips. Use a light hand so the flavour of the vegetable still comes through.
How to cook parsnips on the BBQ
Cut into evenly sized pieces
Peel the parsnips thinly and trim the ends. Halve small parsnips lengthways and cut larger ones into quarters. Aim for pieces about 2 cm thick at their thickest point.
If a large parsnip has a particularly hard, woody core, cut that part out. Pat the pieces dry before adding the oil and rub.
Toss with oil and rub
Place the parsnips in a bowl and toss with the olive oil. Sprinkle over the rub and mix well to give every piece a thin, even coating. There is no need for a long marinating time.
Set up two cooking zones
Heat the BBQ to about 180–200°C with the lid closed. Leave part of the grate away from direct heat so the parsnips can finish cooking gently in that area.
Brown the cut sides
Place the parsnips cut-side down over direct heat. Grill for about 3–5 minutes, checking underneath as they cook. Turn when the pieces have developed golden-brown patches.
Grill the other cut side for a few more minutes. If the rub darkens quickly, move the pieces to indirect heat sooner. Aim for browning, not blackened or burnt patches.
Cook until tender inside
Move the parsnips to the indirect zone and close the lid. Cook for another 10–20 minutes, depending on their thickness. Turn the pieces once if needed.
Pierce the thickest part with a skewer. When it slides in easily and the centre is tender, the parsnips are ready. Thin pieces may finish sooner, so remove them as they become tender.
Add a fresh finish and serve warm
Transfer the parsnips to a serving dish. Taste and add extra seasoning only if needed. A little lemon juice and chopped parsley provide a fresh contrast to their sweetness.
Brown outside but still firm inside?
Do not leave the pieces over direct heat. Move them to the indirect zone and continue cooking with the lid closed. Next time, cut the parsnips slightly thinner or more evenly.
What to serve with grilled parsnips
Parsnips work well alongside lamb, pork or poultry. Serve with a fresh yoghurt sauce made with lemon and garlic, or pair them with grains, chickpeas and a salad for a vegetable-led meal.
Honey or maple syrup is optional: parsnips are naturally sweet already. If you would like to add some, drizzle it over just before serving, rather than at the start over hot coals.
Frequently asked questions about BBQ parsnips
Do you need to parboil parsnips before grilling?
Not for this recipe. Cut them into evenly sized pieces and finish cooking over indirect heat after browning. This allows you to put them on the BBQ without precooking.
How long do parsnips take on the BBQ?
Allow about 20–30 minutes for pieces around 2 cm thick. The actual time depends on their size and your BBQ. A tender centre and a golden-brown exterior matter more than the clock.
Can you cut parsnips ahead of time?
Yes. Keep the cut pieces covered in the fridge and pat them dry before seasoning. Toss with the oil and rub when you are ready to cook.
Why are the outsides burning?
The direct heat may be too intense, or the pieces may have stayed over it too long. Check early, turn in good time and use the indirect zone to cook the centres gently.
Another autumn vegetable for the BBQ
Try grilled pumpkin with dry rub alongside your parsnips. Each vegetable has its own cooking time, so check the pieces individually when cooking them together.
Warm spices for naturally sweet parsnips
Shawarma BBQ Rub gives this side dish a warm, aromatic flavour. If you would like to explore different flavours at your next BBQ, take a look at the Starter Pack too.