When I first bought a smoker, I only thought about cooking meat. My wife would often ask, “What should we eat with that brisket?” or “What should we serve with these burgers?” The healthiest, easiest answer is usually smoked vegetables.
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A Great Meal Deserves a Great Side Dish
Smoked vegetables are quick to prepare and can usually cook alongside whatever main you have on the smoker. I often chop vegetables, toss them with butter or olive oil, salt, pepper, and garlic powder, then spread them on a sheet pan or into a foil pouch to roast next to steaks, ribs, or pork.
Grilled and Smoked Vegetables Are Delicious!
Grilled and smoked vegetables are simple, flavorful, and among my favorite BBQ side dishes. The smoke adds complexity without much extra work.
If you’re smoking a large cut like pork shoulder or brisket, the meat may need to rest long before the vegetables are ready. In that case, use the two-stage method below to keep the veggies from overcooking while still getting good smoke flavor.
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 15 minutes |
| Smoker Temperature: | 180–200° and 400° F |
| Wood Pellets: | Blend |
| Servings: | 6 |
How to Make Smoked Vegetables
This smoked vegetable recipe is very customizable. Use whatever vegetables you enjoy or have on hand. I typically start with carrots and broccoli, then add bell pepper and mushrooms or whatever else is available.
Toss the vegetables with a little olive oil (or melted butter), salt, pepper, and garlic powder. Line a sheet pan with parchment paper and spread the seasoned vegetables in a single layer for even cooking.
Set your smoker to 180–200°F and place the sheet pan inside. Smoke the vegetables for about 15 minutes so they pick up smoky flavor, then give them a quick stir.
Increase the smoker temperature to 400°F (350°F if you prefer a gentler finish) and continue cooking another 10–20 minutes until the vegetables reach your desired tenderness and the broccoli tips begin to brown. Remove the pan and serve immediately.
A Great Side Dish – Smoked Vegetables
Serve smoked vegetables alongside your next smoked or grilled main. They’re quick, healthy, and crowd-pleasing. Guests appreciate a bright, smoky vegetable side as a balance to rich meats.
Smoked Vegetables
Ingredients
- 4 carrots
- 1 head broccoli
- 1 red bell pepper sliced
- 1 cup chopped mushrooms
- 1 tbsp olive oil
- 1 ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
Instructions
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Cut the carrots and broccoli into bite-sized pieces and combine them with the bell pepper slices and mushrooms.
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Toss the vegetables with olive oil, salt, pepper, and garlic powder.
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Line a sheet pan with parchment paper and spread the vegetables in a single layer.
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Set your smoker to 180–200°F.
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Place the baking sheet in the smoker and smoke for 15 minutes.
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Stir the vegetables, close the smoker, and increase the temperature to 400°F.
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Continue cooking another 10–15 minutes or until the broccoli tips start to brown and the vegetables are tender to your liking.
Notes
If you prefer softer vegetables, cook them in a foil pack with a pat of butter; this will yield a less crisp result.