ho says the smoker is just for meat? These smoky roasted vegetables are a showstopper side dish — or a hearty main — packed with bold flavor from Chef Scott's Blackened Kitchen Shaker. Caramelized edges, tender centers, and that unmistakable smoke kiss make this one you'll come back to all season long.
Ingredients
- 1 head broccoli, cut into florets
- 2 red bell peppers, chopped
- 2 yellow bell peppers, chopped
- 2 medium zucchini, sliced into half-moons
- 2 large carrots, sliced
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons Scott's Blackened Kitchen Shaker
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your smoker to 375°F using your preferred wood (hickory or applewood work great here).
- Prep the veggies — chop everything into similar-sized pieces so they cook evenly.
- Season — toss all vegetables in olive oil, then coat generously with Scott's Blackened Kitchen Shaker. The blackened spice blend brings smoky, savory depth to every bite.
- Arrange in a single layer on a large sheet pan or cast iron tray.
- Smoke for 35–45 minutes, stirring once halfway through, until vegetables are tender and caramelized with golden edges.
- Finish with fresh parsley and serve hot straight off the smoker.
Scott's Tips
- Don't overcrowd the pan — give those veggies room to breathe and caramelize.
- Want more char? Crank the heat to 425°F for the last 10 minutes.
- These pair perfectly alongside smoked brisket, ribs, or pulled pork.
- Leftovers? Toss them into a grain bowl or wrap the next day.
- Grab your Blackened Kitchen Shaker here — it's the secret weapon in this recipe!
Fire up the smoker and let the magic happen. 🔥