This pan of roasted vegetables is makes a great side dish for any meal, and is perfect for holiday gatherings. The secret ingredient of bacon fat takes these to the next level!

Total Time: 1 hour
Servings: 8


  • Handful of Alder Smoking Blocks
  • 1 lbs. Multi-colored Baby Potatoes
  • 1 lbs. Fresh Brussel Sprouts
  • 1 lbs. White Pearl Onions
  • 3 Tbsp. Bacon Fat or Olive Oil
  • Sprigs Fresh Rosemary
  • Kosher Salt and Pepper

Chef's Tip

I always save my bacon fat and save it for a recipe like this one.


  1. Preheat the charcoal grill to at least 375°F. 
  2. Wash the potatoes, trim the outer leaves from the brussel sprouts, and peel the onions. 
  3. Add all the vegetables to a mixing bowl with the oil or fat, rosemary sprigs, salt and pepper.
  4. Add the potato mixture to a large cast iron skillet.
  5. Add a few Alder smoking blocks to the coals, place the skillet on the grill grates and close the lid.
  6. The dish is ready when the vegetables are tender, about 45 minutes. Serve immediately. 

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Smoking Blocks