Wash and cut the parsnips into ½ inch slices. It's your choice whether to peel them or not. I keep the skins on as it saves time and has extra nutrients.
Add the oil to a cast iron skillet
Add the sliced parsnips to the skillet and top with sea salt and coarse ground black pepper
Grill the Parsnips
Preheat the grill to 350 degrees and use indirect heat
Place the skillet on the grill and let cook for five minutes
Stir the parsnips to make sure they do not burn
Leave them on the grill for another five minutes or until they are golden brown and tender. **Cook an additional five minutes if you want them more tender.
Serve and Enjoy!
Seasoning: The tangy flavor of the parsnips don't require a lot of extra seasoning. If you want to mix it up a bit, add in some sliced carrots. Cut them to a similar thickness and the sweet carrots will complement the flavor of the parsnips extremely well!Cleaning Skillet: Per Lodge, only use a little bit of soap to hot water and hand wash cast iron. No Need to Boil Parsnips: There is no need to spend time boiling them before you start. They can be placed in the skillet and on the grill.Additional Cook Time: These will be al dente and a little bit firm. If you like your root veggies more tender, cook an additional 5 minutes.