Smoke-Roasted Rustic Root Vegetables

If you like roasted vegetables in the oven, you'll love these! As an alternative method, you can also partially slow smoke vegetables, then transfer them indoors to your oven to finish roasting and crisping at a higher temperature. The smoke flavor from the grill really comes through. I usually add some large chunks of onion, and even some cloves of garlic are great too! Time does not include coals getting ready. Recipe adapted from Ardie A. Davis. Hope you enjoy!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2  large carrots, cut into 2-inch chunks
• 2  medium  unpeeled russet potatoes, cut into 2-inch chunks
• 2  medium  unpeeled sweet potatoes, cut into 2-inch chunks
• 1⁄4 cup extra virgin olive oil, plus more for drizzling
•  fine sea  salt & freshly ground black pepper
•  wood chips
• 1  tablespoon  chopped fresh flat-leaf parsley, for garnish (optional)

Directions

1. Toss the vegetables with the olive oil and season with salt and pepper to taste.
2. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
3. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker.
4. For a gas grill, turn half the burners to medium.
5. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.
6. 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.
7. Place the vegetables on the indirect-heat side. Close the lid.
8. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.
9. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.