Smoked Root Vegetables

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Anything can be smoked, including root vegetables.

Contrary to meat and fish, these vegetables, which contain less moisture than tomatoes or zucchinis, for example, must be smoked longer and hotter than other recipes so far.

Cut all vegetables into chunks of approximately equal size, thus retaining the flavour everywhere.


  • 2 carrots
  • 2 sweet potatoes
  • 2 waxy potatoes
  • 2 parsnips
  • 1 butternut pumpkin (squash) all peeled and cut into chunks of the same size
  • 2 beetroots (beets), also cut in the same size, but not peeled only washed
  • 4 tbsp olive oil
  • 1 tbsp thyme
  • freshly ground pepper and salt
  • 3 tbsp smoke chips


Mix all vegetables in a bowl with the oil, thyme, salt and pepper. Arrange on the smoker rack and smoke for at least 30–40 minutes on medium heat. After 25 minutes, turn on the oven and preheat it to 180°C (350°F/Gas 4). Bake the vegetables for a further 15 minutes, until they take on a nice colour and are cooked al dente. Serve as a side dish with one-person chicken.