Smoke Roasted Rustic Root Vegetables Recipes

Steps:

• Toss the vegetables with the olive oil and season with salt and pepper to taste.
• Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
• Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker.
• For a gas grill, turn half the burners to medium.
• When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.
• Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill.
• Place the vegetables on the indirect-heat side. Close the lid.
• Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.
• Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Steps:

• Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Steps:

• Place 2 Tablespoons Cherry or Alder wood chips in bottom of smoker.
• Cover cooking tray with heavy duty aluminum foil (easy clean-up) and spray with non-stick cooking spray.
• In small bowl coat vegetables with olive oil.
• Place vegetables on tray and sprinkle with lemon pepper.
• Cover smoker with lid, leaving it cracked slightly.
• Place on stove-top or grill and cook at medium heat.
• When smoke begins to release from smoker close lid tightly.
• Smoke for approximately 30 minutes.

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.