Balsamic Glazed Potatoes and Carrots

Smoking vegetables on the grill is a great way to bring out their natural sweetness while infusing them with a seductive smokey flavor. Any vegetable will work well. But if combining, be sure to combine those with similar textures for even cooking. Root vegetables such as turnips, carrots and beets work well together. Winning summer vegetable combi...

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Ingredients Serves 10 Minutes for Prep, 40 Minutes for Cook
For the vegetables
pound sweet potatoes
pound Yukon Gold potatoes
ounces baby carrots
cup extra virgin olive oil
salt and pepper to taste
balsamic vinegar
10 Minutes for Prep, 40 Minutes for Cook

Peel the sweet potato. Cut the sweet and Yukon Gold potatoes into 1 ½ inch chunks. Combine the potatoes and carrots in a disposable aluminum half pan. Add the olive oil, salt and pepper. Stir to combine.


Preheat one side of your gas grill to medium, leaving the other side off.


<ake a pouch with heavy duty aluminum foil. Add a handful of wood chips and seal the pouch completely. Poke a small hole in the top.

Hot Tip: If using a href="">Char-Broil® Grill Infusion Cooker, follow appropriate steps.

Add the pouch to the lit side of the grill. When the pouch begins to smoke, add the pan of potatoes and carrots uncovered. Close the lid and smoke for about 40 minutes or until the potatoes and carrots are tender.


Remove from the grill and drizzle the potatoes and carrots with balsamic vinegar.

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