Suds N Grub Grill Roasted Root Veggies Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
• Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
• Serve immediately.

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Steps:

• BBQ SYRUP: Whisk the ingredients in a small bowl& set aside.
• VEGGIES: Bring water to a rolling boil in a large pot.
• Meanwhile, peel& deseed squash and cut into 2 inch chunks; peel carrot& parsnip and cut into 2 inch chunks; cut mini potatoes in half.
• Add these vegetables to the pot, return to the boil& cook for 3 minutes.
• Drain well.
• Peel onion& cut into 12 wedges; cut zucchini into 2 inch chunks; cut mushrooms in half.
• Combine all veggies in a large bowl with garlic, BBQ seasoning, oil& beer and toss well; transfer to a BBQ grill basket.
• Preheat grill to medium high; grill veggies for 8- 12 minutes per side until they are lightly charred& tender.
• Carefully remove from basket& transfer to a large bowl.
• Drizzle with BBQ syrup, season to taste with salt& pepper, toss& serve.