Smoker-Roasted Classic Vegetables

Smoky roasted vegetables on a sheet pan with Scott's Signature Spice Rub

Who says the smoker is just for meat? These smoker-roasted vegetables bring caramelized edges, tender centers, and big flavor from Scott’s Classic.

Broccoli, peppers, zucchini, carrots, and red onion get tossed with olive oil, hit with Classic, and roasted hot on the smoker until they’re smoky, savory, and way more exciting than vegetables usually have any right to be.

This is the side dish that makes people say, “Wait… I actually want more vegetables?” Weird day, but we’re here for it.

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 Classic
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat Set your smoker to 375°F. Hickory, apple, or cherry all work great here.
  2. Prep the veggies — Chop everything into similar-sized pieces so they cook evenly. Nobody wants one raw carrot next to a zucchini that gave up 20 minutes ago.
  3. Season —Toss the vegetables with olive oil, then coat generously with Scott’s Classic. This brings the smoky, savory flavor without needing a cabinet full of backup seasonings.
  4. Arrange Spread the vegetables in a single layer on a large sheet pan, grill basket, or cast iron tray. Give them room. Crowded vegetables steam. Confident vegetables roast.
  5. Smoke Cook for 35–45 minutes, stirring once halfway through, until the vegetables are tender with caramelized edges.
  6. Finish Top with fresh parsley and serve hot right off the smoker.

Scott's Tips

  • Don’t overcrowd the pan. Give the vegetables room so they roast instead of turning into a sad veggie hot tub.
  • Want more char? Crank the heat to 425°F for the last 10 minutes.
  • Want it bolder? Use Scott’s Blackened instead of Classic and let those vegetables know they’re not here to play.
  • These are killer alongside brisket, ribs, pulled pork, grilled chicken, burgers, or piled into a rice bowl.
  • Leftovers? Toss them into wraps, omelets, grain bowls, pasta, or tacos the next day.
  • Scott’s Classic does the heavy lifting here. Big flavor, easy prep, no vegetable boredom.
  • Fire up the smoker and let the magic happen. 🔥

If you make this, tag us on Facebook & Instagram — we want to see it!