Stove Top Smoked Root Vegetables Recipes

STOVE-TOP SMOKED ROOT VEGETABLES

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.

SHEET PAN SMOKED SAUSAGE, APPLE, AND ROOT VEGGIE DINNER

Steps:

• Place a large baking pan in oven. Preheat oven to 450 degrees F.
• Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes.
• Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

SMOKE-ROASTED RUSTIC ROOT VEGETABLES

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.

SMOKE-ROASTED RUSTIC ROOT VEGETABLES

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.