Smoke Roasted Root Veggies

Ingredients

• 4 large carrots, cut into 2-inch chunks
• 4 small-size unpeeled red and gold potatoes, cut into 2-inch chunks
• 2 beets unpeeled, cut into 2 inch chunks
• 4 medium-size unpeeled turnips, cut into 2-inch chunks
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Fine sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preparation

Wash , Scrub, remove tops with greens (but do not peel) and cut all vegetables into 2 inch chunks. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 9 x 14-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

For Smoker: Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. Scatter the wood chips on the hot coals.

For a gas grill: Turn half the burners to medium. When ready, Scatter the wood chips 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.

Optional: bring them indoors to your oven to finish roasting and crisping at 450 degrees.

Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Suggested wood: Cherry, oak, apple or pecan

adapted from Epicurious.com

Brussels Sprouts will also taste great smoked and roasted, but they do not have to cook quite as long, so I would use a separate container for the sprouts and roast them for only 25minutes or until tender. (also toss them with olive oil and spices.)

Carrot Pancakes

Pancakes

• 1-1/4 cups of flour
• 2 TBL finely chopped pecans(optional)
• 2 teasp baking powder
• 1 teasp ground cinnamon
• ¼ teasp salt
• ¼ teasp ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup of milk
• 1 cup of grated carrots
• 1 teasp of vanilla extract

Cream Cheese Spread

• 4 ounces of cream cheese softened
• ¼ cup of confectionary sugar
• 2 TBL milk
• ½ teasp vanilla extract
• Dash of ground cinnamon

In a large bowl, combine the first six ingredients. In a small bowl combine egg, brown sugar, milk, carrots and vanilla. Pour batter by ¼ cup onto a hot greased griddle or large skillet. Turn when bubbles form all over top of pancake. Cook until second side is golden brown.

Meanwhile, beat cream cheese, confectioner's sugar, milk, and vanilla (a blender works well). Transfer to a small bowl; sprinkle with cinnamon and serve with a little spoonful on each pancake. (maybe a drizzle of Vermont Maple syrup too!!

www.tasteofhome.com