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 flavour. 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 combinations include squash, zucchini, red onion and peppers.

The Char-Broil® Grill Infusion Cooker is a great tool for this recipe, if on hand. If not, a disposable aluminium half pan works well with a foil packet filled with wood chips. Because vegetables are delicate, mild woods such as cherry, apple, or pecan provide a gentle kiss of smoke without overwhelming their flavour.


For the vegetables

450 g sweet potatoes
450 g Yukon Gold potatoes
3 ounces baby carrots
⅓ cup extra virgin olive oil
salt and pepper to taste
balsamic vinegar


  1. Peel the sweet potato. Cut the sweet and Yukon Gold potatoes into 3.5 cm chunks. Combine the potatoes and carrots in a disposable aluminium half pan. Add the olive oil, salt and pepper. Stir to combine.
  2. Preheat one side of your gas grill to medium, leaving the other side off.
  3. Make a pouch with heavy duty aluminium foil. Add a handful of wood chips and seal the pouch completely. Poke a small hole in the top.
    HOT TIP – If using Char-Broil® Grill Infusion Cooker, follow appropriate steps.
  4. 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.
  5. Remove from the grill and drizzle the potatoes and carrots with balsamic vinegar.