Grilled Carrots, Parsnips and Espresso-Chili Steak

Grilled dinner on the roof

Grilled carrots are a favorite of mine, and together with parsnips, it’s like veggie candy. As a side dish, it is visually impressive and quirky enough to delight your guests. Just peel and slice the veggies (keep the pieces long for ease in grilling), toss in some oil and grill over very high heat.

Sliced Carrots and Parsnips

I personally love the burned spots, but if you don’t, use lower heat. Test with a fork for tenderness, and season to taste with salt and pepper. A chimichurri, balsamic vinaigrette or some crumbled chevre and torn herbs would all be lovely as well.

Grilled Carrots and Parsnips

The grilled ribeye has a simple rub that is great on grilled veggies or vegetarian meat products as well.

– 1/2 cup ground espresso
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup ground spices (I like red pepper flakes, cumin, coriander, smoked paprika and mustard seeds)

Mix together and coat item at least 10 minutes prior to grilling.


One thought on “Grilled Carrots, Parsnips and Espresso-Chili Steak

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s