Roasted Root Vegetables on the Grill

Grilled chicken sausage and kale turn traditional roasted root vegetable medley into a beautiful side dish on your harvest table.

I love root vegetables because they come in so many beautiful colors and flavors and hold up well on the grill. They also all cook in about the same amount of time, which means you can easily toss together a quick vegetable medley.

I’ve made this root vegetable medley extra special by adding grilled sausage, kale and hazelnuts.

The kale becomes crispy and adds crunch along with the hazelnuts. The grilled sausage provides a nice snap, along with added flavor from the sausage’s blend of herbs and spices.

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What are root vegetables

Unlike vegetables like squash that grow above the ground on plants, root vegetables grow under the soil.

Their plants have greens above the ground and the roots grow thick and are edible. They are full of fiber, vitamins and minerals.

Common root vegetables include potatoes, carrots, beets, parsnips, turnips, onions and ginger.

For this recipe, my root vegetables of choice are beets, potatoes, carrots and parsnips, but feel free to mix things up, using your favorite blend. Just be sure to cut each veggie around the same size, so they become tender around the same time.

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Ingredients

• Sausage: You can use any type of sausage with this dish, but I usually use Italian chicken sausage. You’ll find it near the hot dogs.
• Potatoes: Buy the small potatoes so you don’t have to cut them.
• Carrots
• Parsnip: These look like a thick white carrot. They’re a little nuttier and spicier than a carrot.
• Beet: Red beets and golden beets are both great options
• Kale: Look for Lacinato kale. It may also be called dinosaur kale or Tuscan kale. The leaves are flatter than curly kale.
• Hazelnuts
• Olive Oil
• Girls Can Grill Chicken Rub: Or salt and pepper.

Substitutions: Hazelnuts can be a little tricky to find. You can substitute walnuts, pecans, macadamia nuts or pistachios. 

See the full recipe card below for servings and a full list of ingredients.

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Setup your grill with indirect heat

You can cook this recipe on a gas grill, charcoal grill, pellet grill or Ninja Grill. The key is to cook it over indirect heat. Set your grill up with a temperature of 375-400F degrees with an indirect heat zone.

Gas Grill: If you’re using a gas grill, leave one burner off and turn at least one burner on. Adjust the burner temperature, until the grill temperature gauge registers between 375-400F degrees. You’ll cook the root vegetables over the grill grate that has the burner turned off.

If you want to add smoke flavor, fill a smoke box or foil pouch with wood chips and add it to the hotter side of the grill.

Charcoal Grill: If you’re using a kettle-style charcoal grill, push the hot coals to one side. Place the grill grate over the coals and cook the root vegetables over the side where there are no coals. If you’re using a drum smoker or ceramic cooker, use the diffuser to block the direct heat.

Pellet Grill: Pellet grills are automatically set up with an indirect heat zone because they have a metal diffuser plate that rests over the fire pot. Simply, turn the grill to 375F degrees and let it heat up. Then, you can place the root vegetables anywhere on the grill.

Ninja Grill: The smoker setting on the Ninja Grill is engineered to provide indirect heat that circulates from the convection fan from the top. Simply add wood pellets and set the temperature and time.

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How to roast root vegetables on the grill

1. STEP ONE: Peel and chop the carrots, parsnip and beets. Remove the stems from the kale and cut it into pieces.

2. STEP TWO: Place the potatoes in a large bowl with the carrots, parsnip and beets. Toss with olive oil and Chicken Rub. Transfer to a lined baking sheet.

3. STEP THREE: Place the pan of veggies on the grill over indirect heat. Place the sausage links on the grill next to the pan. Grill for 15 minutes.

4. STEP FOUR: Toss the veggies and turn the sausages and cook for another 15 minutes.

5. STEP FIVE: Remove the sausages from the grill and slice. Add them to the pan of veggies along with the kale and hazelnuts.

6. STEP SIX: Cook for another 15 minutes or until the roasted vegetables are fork tender. Season with Chicken Rub or salt and pepper to taste.

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How to serve roasted root vegetables

Because of the sausage, this dish is hearty enough to be a meal all on it’s own. But it also makes a great side dish.

Transfer the roasted root veggies to a serving platter and serve with a large spoon.

For an added touch, you could garnish the top with fresh herbs and a drizzle of balsamic vinegar and extra-virgin olive oil.

This colorful roasted root vegetable recipe is a great addition to your Thanksgiving and Christmas menu. When I’m making them for Thanksgiving, I sometimes use sweet potatoes instead of baby potatoes.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 1 week. You can also freeze leftovers for up to six months.

I like separating the vegetables into smaller portions and then freezing them. Then, just pop it in the microwave for a quick fulfilling lunch.

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