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.)