18 Delicious Smoked Vegetable Recipes for Every Season

Just when you thought vegetables couldn’t get any more delicious, smoking them takes their flavor to a whole new level! Whether you’re craving summer’s smoky grilled corn or winter’s hearty smoked root veggies, our roundup of 18 Delicious Smoked Vegetable Recipes for Every Season has something to tantalize your taste buds year-round. Dive in and discover how easy it is to add a smoky twist to your veggie dishes!

Smoked Eggplant Dip

Ever find yourself staring at an eggplant, wondering if it’s secretly a superhero in disguise? Well, when smoked to perfection, it transforms into the star of a dip that’s downright heroic in flavor. Let’s dive into making a Smoked Eggplant Dip that’s as bold and adventurous as your taste buds.

Ingredients

• 2 large, glossy eggplants
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced to tiny, pungent bits
• 2 tbsp freshly squeezed lemon juice, for that zesty kick
• 1/2 tsp finely ground sea salt, because we’re fancy like that
• 1/4 tsp smoked paprika, for an extra whisper of smoke
• 2 tbsp tahini, smooth and creamy
• A handful of fresh parsley, chopped for a pop of color

Instructions

1. Preheat your grill to a medium-high heat of 400°F, because we’re not just cooking; we’re smoking.
2. Pierce the eggplants all over with a fork, giving them little vents to let the smoke work its magic.
3. Place the eggplants directly on the grill grate. Close the lid and let them smoke for about 30 minutes, turning occasionally, until they’re charred on the outside and tender on the inside.
4. Remove the eggplants from the grill and let them cool just enough so you can handle them without a superhero’s pain tolerance.
5. Peel off the charred skin – it should come off easily, revealing the smoky, soft flesh beneath.
6. In a food processor, combine the eggplant flesh, olive oil, garlic, lemon juice, sea salt, smoked paprika, and tahini. Blend until smooth, but don’t overdo it; we’re making dip, not baby food.
7. Transfer the dip to a serving bowl and sprinkle with chopped parsley for that Instagram-worthy finish.

Now, this dip isn’t just a dip; it’s a conversation starter. The smoky depth paired with the creamy texture makes it perfect for slathering on warm pita or as a bold companion to crisp veggies. No matter how you serve it, it’s bound to disappear faster than you can say ‘more please.’

Smoked Bell Pepper Soup

Picture this: a soup so smoky and velvety, it’s like a cozy blanket for your taste buds. This smoked bell pepper soup is the culinary equivalent of a warm hug on a chilly evening, with a playful kick that’ll make your palate dance.

Ingredients

• 4 large, vibrant red bell peppers, charred to perfection
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, diced with love
• 3 cloves of garlic, minced with precision
• 4 cups of hearty vegetable broth, simmering with potential
• 1 tsp smoked paprika, for that irresistible whisper of smoke
• 1/2 cup heavy cream, as luxurious as a silk robe
• Salt and finely ground black pepper, to bring it all together

Instructions

1. Preheat your broiler to high and place the bell peppers on a baking sheet. Broil for 10-12 minutes, turning occasionally, until the skins are blackened and blistered.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling a breeze—tip #1: patience is key here.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re as soft as a cloud, about 5 minutes.
4. Peel the peppers, remove the seeds, and chop them roughly. Add them to the pot along with the vegetable broth and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Using an immersion blender, puree the soup until it’s as smooth as a jazz melody. Tip #2: If you’re using a regular blender, let the soup cool slightly and blend in batches to avoid a hot soup explosion.
6. Stir in the heavy cream and season with salt and pepper. Heat through for another 5 minutes—tip #3: don’t let it boil after adding the cream to keep it silky.

Ladle this luscious soup into bowls and watch as the rich, smoky flavors and creamy texture make every spoonful a moment to savor. Serve with a swirl of cream or a sprinkle of paprika for an extra dash of drama.

Smoked Zucchini Pasta

Suddenly, zucchini isn’t just for hiding in muffins anymore—it’s the star of this smoky, savory pasta dish that’ll make your taste buds do a happy dance. Perfect for those days when you’re craving something light yet satisfying, this recipe is a game-changer for pasta night.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch thick rounds (look for firm, vibrant green zucchinis)
• 8 oz spaghetti, the good ol’ reliable kind
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced (fresh is best for that punchy flavor)
• 1/2 tsp smoked paprika, for that irresistible smoky whisper
• 1/4 tsp crushed red pepper flakes, because life’s too short for bland food
• 1/2 cup grated Parmesan cheese, the kind that doesn’t come from a green can
• Salt, just a pinch to make everything pop
• Freshly ground black pepper, because freshly ground is the only way to go

Instructions

1. Preheat your grill to medium-high heat (about 400°F) because we’re taking these zucchinis on a smoky adventure.
2. Toss the zucchini rounds with 1 tbsp of olive oil and a pinch of salt. Grill them for 3-4 minutes per side until they have those sexy grill marks and are slightly tender. Tip: Don’t overcrowd the grill, or you’ll steam them instead of grilling.
3. While the zucchinis are grilling, cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Tip: Salt your pasta water like the sea for the best flavor.
4. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning and turning bitter.
5. Add the grilled zucchinis to the skillet, along with the smoked paprika, stirring to coat them in the garlicky oil.
6. Toss in the cooked spaghetti and half of the Parmesan cheese, adding reserved pasta water a little at a time to create a silky sauce that clings to the pasta.
7. Season with salt and freshly ground black pepper to taste, then serve immediately topped with the remaining Parmesan cheese.

Unbelievably, this dish manages to be both light and indulgent, with the smoky zucchinis adding depth to every forkful. Serve it with a crisp white wine and watch as it disappears faster than your last diet resolution.

Smoked Carrot Hummus

Now, who said carrots can’t be the life of the party? This smoked carrot hummus is here to prove that veggies can indeed be the star, with a smoky twist that’ll have your taste buds dancing. Perfect for those who love to dip their way to happiness, this recipe is a game-changer for your snack table.

Ingredients

• 1 lb of vibrant, organic carrots, peeled and chopped
• 2 cloves of garlic, minced with love
• 1/4 cup of tahini, smooth as silk
• 2 tbsp of rich extra virgin olive oil, plus extra for drizzling
• 1 tsp of ground cumin, for that warm hug of flavor
• 1/2 tsp of smoked paprika, because smoke is the secret handshake
• Juice of 1 lemon, freshly squeezed to brighten things up
• Salt, just a pinch to make everything pop
• 1/4 cup of cold water, to get the consistency just right

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This is where the magic begins.
2. Toss the chopped carrots with 1 tbsp of olive oil and a pinch of salt. Spread them out on the baking sheet and roast for 25 minutes, or until they’re tender and have a bit of char. Tip: The char is where the flavor lives, so don’t shy away from it.
3. Let the carrots cool for a few minutes, then transfer them to a food processor. Add the minced garlic, tahini, remaining olive oil, cumin, smoked paprika, lemon juice, and another pinch of salt. Tip: If you’re not a fan of too much garlic, start with one clove and adjust to taste.
4. Blend until smooth, adding cold water a tablespoon at a time until you reach your desired consistency. Tip: Want it creamier? Add a bit more tahini or olive oil.
5. Transfer the hummus to a serving bowl, drizzle with a little more olive oil, and sprinkle with smoked paprika for that Instagram-worthy finish.

Final thoughts: This smoked carrot hummus is a velvety, smoky dream with a bright kick from the lemon. Serve it with a side of pita chips or use it as a bold spread for your next sandwich adventure. Either way, it’s a conversation starter.

Smoked Tomato Salsa

Get ready to dive into a bowl of smoky, tangy, and slightly spicy goodness that’ll make your taste buds do a happy dance. This smoked tomato salsa is not just a condiment; it’s a conversation starter, a party in your mouth, and possibly the reason your chips went missing.

Ingredients

• 2 cups ripe, juicy tomatoes, smoked and finely chopped
• 1/4 cup crisp white onion, finely diced
• 1-2 fiery jalapeños, seeds removed and minced
• 1/4 cup fresh, zesty cilantro, chopped
• 2 tbsp bright lime juice
• 1 tsp coarse sea salt
• 1/2 tsp ground cumin, for that earthy warmth

Instructions

1. Preheat your smoker to 225°F and smoke the tomatoes for 1 hour until they’re deeply fragrant and slightly softened.
2. Let the smoked tomatoes cool to room temperature, then chop them finely to capture all that smoky goodness.
3. In a medium bowl, combine the smoked tomatoes, white onion, jalapeños, cilantro, lime juice, sea salt, and ground cumin.
4. Gently stir the mixture until all ingredients are evenly distributed. Tip: For a smoother salsa, pulse the mixture a few times in a food processor.
5. Let the salsa sit for at least 30 minutes before serving to allow the flavors to meld together beautifully. Tip: Cover and refrigerate if waiting longer than 30 minutes.
6. Give the salsa a final taste and adjust the seasoning if necessary. Tip: Add a pinch more salt or lime juice to brighten the flavors.

You’ll love the smoky depth paired with the fresh, vibrant kick from the lime and cilantro. Serve this salsa with crispy tortilla chips, atop grilled chicken, or as a bold topping for your morning eggs to start the day with a bang.

Smoked Mushroom Risotto

Now, let’s dive into a dish that’s as smoky as a backwoods barbecue and as creamy as your favorite jazz tune – a risotto that’ll make your taste buds dance. Smoked mushroom risotto isn’t just food; it’s a mood, a vibe, an experience.

Ingredients

• 1 cup Arborio rice (the starchy backbone of our creamy dream)
• 4 cups chicken stock (homemade or store-bought, but keep it warm like a good hug)
• 1/2 cup dry white wine (something you’d drink, because flavor matters)
• 1/2 cup grated Parmesan cheese (freshly grated, because we’re not savages)
• 2 tbsp unsalted butter (rich, creamy, and utterly indispensable)
• 1 tbsp rich extra virgin olive oil (for that fruity, peppery kick)
• 1/2 lb smoked mushrooms (chopped, because we’re civilized)
• 1 small onion (finely diced, no one likes a chunky onion surprise)
• 2 cloves garlic (minced, because garlic is life)
• 1 tsp finely ground black pepper (for that gentle heat)
• Salt to taste (but let’s not go overboard, shall we?)

Instructions

1. Heat the olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts and starts to sizzle like a summer day.
2. Add the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Toss in the smoked mushrooms, cooking until they’re golden and have released their smoky essence, about 7 minutes. Tip: Don’t rush this step; the mushrooms are the star here.
4. Stir in the Arborio rice, coating each grain in the oil and butter mixture until they’re slightly translucent around the edges, about 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is absorbed and the alcohol has cooked off, leaving behind a flavor that’s as complex as your last relationship.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This patience-testing process should take about 18-20 minutes. Tip: Keep the stock warm to maintain a consistent cooking temperature.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining butter, Parmesan cheese, and black pepper. Tip: Let it rest for 2 minutes off the heat; this allows the risotto to achieve its ultimate creamy texture.
8. Season with salt to taste, but remember, the Parmesan is salty, so tread lightly.

Final thoughts: This smoked mushroom risotto is a symphony of creamy, smoky, and umami flavors, with a texture that’s both comforting and sophisticated. Serve it in a hollowed-out wheel of cheese for an extra dose of drama, or keep it simple in a bowl that lets the flavors shine. Either way, it’s a dish that demands to be savored.

Smoked Corn on the Cob

Craving something that’ll smoke your taste buds right off the cob? Let’s dive into the smoky, buttery bliss of this summer staple that’s about to become your grill’s best friend.

Ingredients

• 4 ears of fresh, sweet corn, husks on
• 1/2 cup of creamy, unsalted butter, softened
• 2 tbsp of smoky paprika
• 1 tbsp of coarse sea salt
• 1 tsp of freshly cracked black pepper
• 1/4 cup of fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready to infuse those cobs with unbeatable flavor.
2. Gently peel back the corn husks without removing them, then remove the silks. Pro tip: A soft brush can help get every last strand.
3. Spread the softened butter evenly over each ear of corn, then sprinkle with paprika, sea salt, and black pepper. Insider’s trick: Mixing the spices into the butter first ensures even distribution.
4. Carefully rewrap the corn in its husks, tying the tops with a piece of husk or kitchen string to keep them secure during smoking.
5. Place the corn on the smoker grate and smoke for about 45 minutes, or until the corn is tender and has a deep, smoky aroma. Watch for the husks to slightly char for that perfect finish.
6. Remove from the smoker, let cool for a minute, then garnish with fresh cilantro and a squeeze of lime juice for a zesty kick.

Dive into this smoky sensation where each bite delivers a buttery, spicy, and slightly tangy explosion. Perfect as is or alongside your favorite grilled meats, this smoked corn on the cob is a game-changer for any barbecue.

Smoked Sweet Potato Wedges

Prepare to have your taste buds do a happy dance because these Smoked Sweet Potato Wedges are about to become your new obsession. Perfectly smoky, irresistibly sweet, and just the right amount of crispy, they’re the ultimate sidekick to any meal or a star on their own.

Ingredients

• 2 large, vibrant orange sweet potatoes, scrubbed clean
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of smoky paprika
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt, like the kind that whispers of ocean breezes

Instructions

1. Preheat your smoker to 225°F, because low and slow is the way to go for that deep, smoky flavor.
2. Cut the sweet potatoes into wedges about 1/2 inch thick, ensuring each piece is uniform for even cooking.
3. In a large bowl, toss the sweet potato wedges with olive oil, paprika, black pepper, and sea salt until they’re evenly coated. Tip: Use your hands for this step to make sure every nook and cranny gets some love.
4. Arrange the wedges in a single layer on the smoker rack, giving them some space to breathe and smoke evenly.
5. Smoke for about 2 hours, or until the wedges are tender on the inside and have a beautiful, smoky crust on the outside. Tip: Resist the urge to peek too often; let the smoke work its magic.
6. For an extra crispy finish, crank up the heat to 400°F for the last 10 minutes. Tip: Keep a close eye on them during this final blast to avoid any charred surprises.

Absolutely divine, these wedges boast a creamy interior with a smoky, slightly caramelized exterior that’s downright addictive. Serve them up with a dollop of cool, tangy yogurt or dunk them in your favorite barbecue sauce for an extra kick.

Smoked Beet Salad

Just when you thought beets couldn’t get any cooler, we’re throwing them into the smoker for a salad that’s anything but ordinary. This Smoked Beet Salad is a game-changer, offering a smoky depth that’ll make your taste buds do a happy dance.

Ingredients

• 2 large, earthy red beets, scrubbed and trimmed
• 1 tbsp vibrant, extra virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 cups peppery arugula, washed and dried
• 1/4 cup creamy goat cheese, crumbled
• 2 tbsp toasted, crunchy walnuts
• 1 tbsp sweet, aged balsamic vinegar

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, gentle smoke that whispers sweet nothings to the beets.
2. Rub the beets with the extra virgin olive oil, then season them with the flaky sea salt and freshly cracked black pepper, ensuring they’re dressed to impress.
3. Place the beets directly on the smoker rack, letting them smoke for about 2 hours or until they’re tender enough to pierce with a fork but still hold their shape.
4. Remove the beets from the smoker and let them cool slightly before peeling off their skins, revealing their smoky, jewel-toned flesh beneath.
5. Slice the beets into 1/2-inch thick wedges, showcasing their vibrant color and smoky aroma.
6. In a large bowl, toss the peppery arugula with the sweet, aged balsamic vinegar, creating a light, tangy base for the salad.
7. Arrange the smoked beet wedges atop the arugula, then sprinkle with the creamy goat cheese and toasted, crunchy walnuts for a contrast of textures and flavors.

Now, this isn’t just any salad—it’s a smoky, sweet, and tangy masterpiece with a crunch that’ll have you coming back for seconds. Serve it as a bold starter or pair it with grilled meats for a meal that’s sure to impress.

Smoked Cauliflower Steaks

Craving something smoky, savory, and surprisingly vegetarian? These smoked cauliflower steaks are about to become your new BBQ obsession, proving that veggies can indeed steal the show with the right amount of char and charm.

Ingredients

• 1 large head of cauliflower, sliced into 1-inch thick steaks with the core intact
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, for that deep, woodsy vibe
• 1/2 tsp garlic powder, because what’s life without garlic?
• 1/2 tsp sea salt, to make those flavors pop
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your smoker to 225°F, aiming for that sweet spot where magic happens slowly.
2. Brush both sides of each cauliflower steak generously with olive oil, ensuring every nook and cranny is slick and ready for seasoning.
3. Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper evenly over both sides of the steaks, patting gently to adhere the spices.
4. Place the cauliflower steaks directly on the smoker grate, leaving space between each for that smoky air to circulate. Close the lid and let them smoke for about 1.5 hours, or until they’re tender with a slight bite and beautifully bronzed.
5. For an extra layer of flavor, consider adding wood chips like hickory or applewood to the smoker. Tip: Keep a spray bottle of water handy to tame any flare-ups.
6. Halfway through smoking, gently flip the steaks to ensure even cooking and smoke distribution. Tip: Use a wide spatula to keep those steaks intact.
7. Once done, remove the steaks from the smoker and let them rest for 5 minutes. Tip: This rest period lets the flavors settle and marry beautifully.

Ready to dive in? These smoked cauliflower steaks boast a meaty texture that’s satisfyingly tender with a smoky crust, making them a standout dish. Serve them atop a bed of creamy polenta or alongside a crisp, refreshing slaw for a meal that’s anything but ordinary.

Smoked Asparagus with Hollandaise

Unbelievably, we’ve found a way to make asparagus even more irresistible—by smoking it and drenching it in luxurious hollandaise. This dish is a game-changer for your next brunch or fancy weeknight dinner, proving that vegetables can indeed be the star of the show.

Ingredients

• 1 lb fresh asparagus spears, trimmed (look for vibrant green, firm stalks)
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp kosher salt
• 3 large farm-fresh egg yolks
• 1 tbsp freshly squeezed lemon juice (about half a juicy lemon)
• 1/2 cup unsalted butter, melted and still warm
• 1/4 tsp cayenne pepper (for a subtle kick)

Instructions

1. Preheat your smoker to 225°F, using apple or hickory wood chips for a subtly sweet smoke flavor.
2. Toss the asparagus spears with olive oil, black pepper, and salt until evenly coated. Tip: Don’t overcrowd the smoker; give those spears space to breathe.
3. Place the asparagus in the smoker and smoke for 20 minutes, or until tender but still slightly crisp. Tip: Keep an eye on them—asparagus can go from perfect to overdone in a flash.
4. While the asparagus smokes, whisk the egg yolks and lemon juice in a heatproof bowl until doubled in volume. Tip: Room temperature yolks whip up easier, so take them out of the fridge ahead of time.
5. Slowly drizzle in the warm melted butter while continuously whisking, until the hollandaise is thick and creamy. Stir in the cayenne pepper.
6. Arrange the smoked asparagus on a platter and generously drizzle with hollandaise sauce.

Delight in the smoky, buttery harmony of this dish, where the crisp-tender asparagus meets the velvety hollandaise in a match made in culinary heaven. Serve it alongside a perfectly poached egg for an extra layer of decadence, or as a standout side that’ll steal the spotlight.

Smoked Butternut Squash Soup

Mmm, imagine a soup so velvety it could double as a blanket on a chilly autumn evening—that’s our smoked butternut squash soup for you. It’s like autumn decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 2 lbs of butternut squash, peeled and cubed (because no one likes a tough exterior)
• 2 tbsp of rich extra virgin olive oil (the liquid gold of the kitchen)
• 1 large onion, diced (for that sweet, tear-jerking flavor)
• 3 cloves of garlic, minced (because vampires aren’t invited to this party)
• 4 cups of vegetable broth (the unsung hero of depth and flavor)
• 1 tsp of smoked paprika (for that whisper of campfire magic)
• 1/2 cup of heavy cream (because we’re fancy like that)
• Salt and freshly ground black pepper to taste (the dynamic duo of seasoning)

Instructions

1. Preheat your oven to 400°F because it’s showtime for that butternut squash.
2. Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until they’re golden and tender—like little edible pieces of sunshine.
3. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent any onion tantrums.
4. Add the minced garlic and smoked paprika to the pot, cooking for another minute until fragrant. Your kitchen should smell like a cozy cabin in the woods right about now.
5. Pour in the vegetable broth and add the roasted butternut squash. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This is where the flavors start to mingle and get to know each other.
6. Use an immersion blender to puree the soup until smooth. If you’re using a regular blender, do it in batches and please, for the love of soup, let it cool a bit first.
7. Stir in the heavy cream and season with salt and pepper to taste. Tip: Always taste as you go—your future self will thank you.
8. Serve hot, garnished with a drizzle of cream or a sprinkle of smoked paprika for that Instagram-worthy finish.

Bold in flavor and silky in texture, this soup is a hug in a bowl. Try serving it with a side of crusty bread for dipping, or go wild and top it with some crispy bacon bits for a smoky, salty crunch.

Smoked Green Bean Casserole

Just when you thought green bean casserole couldn’t get any better, we’re throwing it into the smoker for a flavor that’ll knock your socks off. This isn’t your grandma’s casserole—unless your grandma is a pitmaster with a penchant for veggies.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 2 cups heavy cream, velvety and rich
• 1 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup panko breadcrumbs, crispy and golden
• 2 tbsp unsalted butter, melted and bubbly
• 1 tsp garlic powder, aromatic and punchy
• 1 tsp smoked paprika, deep and earthy
• Salt, to season

Instructions

1. Preheat your smoker to 225°F, aiming for a steady stream of hickory smoke to infuse those beans with smoky goodness.
2. In a large bowl, toss the green beans with heavy cream, Parmesan, garlic powder, and smoked paprika until they’re luxuriously coated.
3. Transfer the mixture to a smoker-safe dish, spreading it evenly to ensure every bite is packed with flavor.
4. Sprinkle the panko breadcrumbs over the top, then drizzle with melted butter for that irresistible crunch.
5. Place the dish in the smoker and let it work its magic for 1 hour, or until the cream is bubbling and the top is gloriously golden.
6. Let the casserole rest for 5 minutes before serving—patience is a virtue, especially when it comes to avoiding mouth burns.

Lusciously creamy with a smoky depth and a crunch that sings, this casserole is a showstopper. Serve it alongside a juicy brisket or let it shine as the star of your vegetarian spread.

Smoked Brussels Sprouts with Bacon

Get ready to turn those ‘meh’ Brussels sprouts into a smoky, bacon-y masterpiece that’ll have even the veggie skeptics begging for seconds. This dish is the ultimate sidekick to any meal, packing a punch of flavor that’s as bold as your Aunt Linda’s opinions at Thanksgiving.

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped into bite-sized pieces
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F, aiming for a steady stream of hickory or applewood smoke to infuse those sprouts with unbeatable flavor.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, black pepper, and sea salt until they’re evenly coated like they’re dressed for a gourmet gala.
3. Spread the sprouts in a single layer on a smoker rack, ensuring each one has its moment in the smoky spotlight. Smoke for 45 minutes, or until they’re tender with a slight crunch.
4. While the sprouts smoke, cook the chopped bacon in a skillet over medium heat until it’s crispy and golden, about 5-7 minutes. Drain on paper towels, but keep that glorious bacon fat for drizzling.
5. Once the sprouts are smoked to perfection, transfer them to a serving bowl. Drizzle with maple syrup and sprinkle with smoked paprika, tossing gently to coat.
6. Top with the crispy bacon pieces and a drizzle of the reserved bacon fat for that extra oomph. Serve immediately and watch them disappear.

Smoky, sweet, and with a crispy bacon crunch, these Brussels sprouts are anything but ordinary. Try serving them atop a creamy polenta or alongside a juicy steak for a meal that’s downright legendary.

Smoked Pumpkin Pie

Who knew that pumpkin pie could get any better? Wait until you try this smoked version that brings a whole new level of flavor to your Thanksgiving table or any day you’re feeling a bit pie-curious.

Ingredients

• 1 15-ounce can of velvety smooth pumpkin puree
• 3/4 cup of granulated sugar, as sweet as your grandma’s compliments
• 1/2 teaspoon of salt, to balance the sweetness like a good friendship
• 1 teaspoon of ground cinnamon, for that warm hug flavor
• 1/2 teaspoon of ground ginger, adding a little spice to your life
• 1/4 teaspoon of ground cloves, because a little goes a long way
• 2 large farm-fresh eggs, beaten to perfection
• 1 cup of evaporated milk, rich and creamy
• 1 unbaked 9-inch pie crust, as flaky as your favorite novel’s plot

Instructions

1. Preheat your smoker to 350°F, because we’re about to give this pie some serious flavor.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smoother than a jazz playlist.
3. Beat in the eggs one at a time, then stir in the evaporated milk until the mixture is as harmonious as a choir.
4. Pour the filling into the unbaked pie crust, smoothing the top with the back of a spoon for a finish as sleek as a sports car.
5. Place the pie in the smoker and let it cook for about 50 minutes, or until a knife inserted near the center comes out clean. Tip: Keep an eye on the crust edges; if they’re browning too fast, cover them with foil.
6. Remove the pie from the smoker and let it cool on a wire rack for at least 2 hours. Tip: Resist the urge to cut into it early; good things come to those who wait.
7. Serve chilled or at room temperature. Tip: A dollop of whipped cream on top adds a cloud-like contrast to the smoky depth.

Yum doesn’t even begin to cover it. This smoked pumpkin pie boasts a creamy texture with a whisper of smoke that elevates the traditional flavors to something truly extraordinary. Try serving it with a side of spiced cider for a match made in autumnal heaven.

Smoked Garlic Mashed Potatoes

Unbelievably creamy and packed with a smoky punch, these smoked garlic mashed potatoes are about to become your new obsession. Perfect for when you want to elevate your spud game from ‘meh’ to ‘more, please!’

Ingredients

• 2 lbs of russet potatoes, peeled and cubed
• 4 cloves of smoked garlic, minced (trust us, it’s a game-changer)
• 1/2 cup of unsalted butter, softened (because everything’s better with butter)
• 1/2 cup of heavy cream, warmed (for that velvety texture)
• 1 tsp of sea salt (to make those flavors pop)
• 1/2 tsp of freshly ground black pepper (for a little kick)

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced smoked garlic and sauté for 1-2 minutes, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Drain the potatoes well and return them to the pot. Mash them with a potato masher until smooth. Tip: For extra creamy potatoes, pass them through a ricer before mashing.
4. Pour the warm heavy cream and garlic butter mixture over the mashed potatoes. Add the sea salt and black pepper, then stir until everything is beautifully combined. Tip: If the mash seems too thick, add a splash more warm cream until you reach your desired consistency.
5. Taste and adjust the seasoning if necessary, then serve hot. Creamy, smoky, and utterly irresistible, these mashed potatoes are a dream alongside grilled meats or as the star of your vegetarian feast. Try topping them with crispy fried onions for an extra crunch that’ll have everyone coming back for seconds.

Smoked Onion Jam

Who knew onions could steal the spotlight? This smoked onion jam is the condiment you never knew you needed, turning the humble onion into a sweet, smoky spread that’ll have you slathering it on everything from burgers to breakfast toast.

Ingredients

• 4 large yellow onions, thinly sliced (about 6 cups)
• 1/2 cup packed dark brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced onions, stirring to coat in oil. Cook for 20 minutes, stirring occasionally, until onions are deeply golden and caramelized.
3. Sprinkle brown sugar over onions, stirring to combine. Cook for 5 minutes, allowing sugar to melt and coat the onions.
4. Pour in apple cider vinegar, scraping any browned bits from the bottom of the pan. Tip: This deglazing step adds depth to your jam’s flavor.
5. Stir in smoked paprika, black pepper, cayenne pepper, and water. Reduce heat to low and simmer for 30 minutes, stirring occasionally, until mixture thickens to a jam-like consistency. Tip: If jam thickens too quickly, add a tablespoon of water at a time to reach desired consistency.
6. Remove from heat and let cool slightly before transferring to a jar. Tip: The jam will continue to thicken as it cools, so don’t worry if it seems a bit loose at first.

Velvety with a kick, this smoked onion jam balances sweet, smoky, and spicy notes in every bite. Try it as a bold sandwich spread or a gourmet topping for grilled cheeses to elevate your lunch game instantly.

Smoked Kale Chips

Today is ‘2025-06-15 07:14:18.271118’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Smoked Kale Chips’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of smoked paprika
• 1/4 tsp of garlic powder
• 1/4 tsp of sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, massage the kale pieces with the extra virgin olive oil until each leaf is lightly coated and slightly softened.
3. Sprinkle the smoked paprika, garlic powder, and sea salt over the kale, tossing gently to ensure even seasoning.
4. Spread the kale in a single layer on the prepared baking sheet, ensuring no pieces overlap for the crispiest chips.
5. Bake for 10 minutes, then rotate the pan and bake for another 10-15 minutes until the edges are crisp but not browned.
6. Let the chips cool on the baking sheet for 5 minutes; they’ll crisp up even more as they sit.

Yield: These smoky, crunchy kale chips are a guilt-free snack that packs a punch of flavor. Try serving them alongside a creamy dip or crumbled over a salad for an unexpected crunch.

Conclusion

Exploring these 18 Delicious Smoked Vegetable Recipes opens up a world of flavor for every season, perfect for home cooks looking to add a smoky twist to their meals. We hope you find inspiration to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy smoking!

Bella Bacinos