Smoked and Roasted Potatoes, Carrots and Onions

A smoky twist on a classic summertime grill side dish.

Lumber Jack

Fill your Grill with quality BBQ wood pellets that burn hotter, last longer, and taste better. No fillers, no additives, less auger jams, more smoke output, more flavour. Works in all pellet grills and smokers.

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Ingredients:

• 4 Russet Potatoes
• 4 Carrots
• 1 Large Onion
• Croix Valley Greek BBQ Booster
• 3 TBSP Butter

Instructions:

1. Pre-heat smoker to 225F
2. Cut veggies into bite size chunks
3. Place in a bowl and season with Greek BBQ Booster
4. Lay out 2 ft of tinfoil
5. Place veggies in middle of foil and scrunch up the foil around the veggies, almost making a bowl
6. Dot the butter on top of the veggies
7. Place on grill and smoke for 1hr
8. Take another sheet of foil and cover the top of the veggies, making sure to seal the edges
9. Bump temperature to 325F
10. Cook another 20-30 min until potatoes and carrots are fork tender
11. Remove and serve

Notes:

• Can add or sub other veggies, like beets, mushrooms, asparagus etc.

Products used in this recipe

Croix Valley Greek BBQ Booster

Lumber Jack Hickory Blend BBQ Pellets

Also pairs with