Smoke Roasted Rustic Root Vegetables Recipes

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:

• 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.

ROASTED ROOT VEGETABLES

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.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.