Smoke-Roasted Rustic Root Vegetables

1. 1

   Toss the vegetables with the olive oil and season with salt and pepper to taste.

2. 2

   Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

3. 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. 4

   For a gas grill, turn half the burners to medium.

5. 5

   When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.

6. 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. 7

   Place the vegetables on the indirect-heat side. Close the lid.

8. 8

   Smoke at 350u00b0F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.

9. 9

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

No additional tips available.