Revolution Roasted Veggies with Cherry Wood Smoked Sea Salt
There’s something about roasted root vegetables that hits just right—especially when kissed with real smoke. This recipe is all about simplicity and flavor: sweet potatoes, carrots, red onions, and gold potatoes, tossed in olive oil and our Revolution Barbecue Cherry Wood Smoked Sea Salt. That salt brings an aromatic smokiness that pairs perfectly with the natural sugars in the vegetables as they caramelize in the oven or on the grill. It’s an easy side dish with deep flavor—perfect next to roast chicken, grilled steak, or even served on its own with a dollop of aioli. Whether you’re meal-prepping or feeding a crowd, this one always delivers.
Roasted Sweet Potatoes, Carrots, Red Onions, and Potatoes with Cherry Wood Smoked Salt
Glenn Connaughton
6
10 minutes
30 minutes
165
American
Side Dish
This colorful medley of root vegetables roasts up crispy on the outside and tender inside, with sweet and savory notes throughout. The red onions bring a mellow tang, while the carrots and sweet potatoes caramelize beautifully. What sets this recipe apart is the generous sprinkle of Revolution Barbecue Cherry Wood Smoked Sea Salt—adding depth and real smoke flavor without needing a grill. You can roast them on a baking sheet or toss them on a grill pan for extra char. Either way, this is a side dish that deserves center stage.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and sliced into 1/2-inch pieces
- 1 large red onion, peeled and cut into wedges
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
1 1/2 teaspoons Revolution Barbecue Cherry Wood Smoked Salt
1 teaspoon Italian herb seasoning or dried thyme
1/2 teaspoon freshly ground black pepper
Directions
- Preheat the oven or grill: Preheat your oven to 425 degrees Fahrenheit or your grill to medium-high heat (about 400 degrees Fahrenheit).
- Prep the vegetables: In a large mixing bowl, combine the sweet potatoes, carrots, red onion, and Yukon Gold potatoes.
Season the veggies: Drizzle the vegetables with olive oil, then sprinkle with Revolution Barbecue Cherry Wood Smoked Salt, Italian herb seasoning or thyme, and black pepper if using. Toss well until evenly coated.
- Roast or grill: For oven: Spread the vegetables in a single layer on a large parchment-lined baking sheet. Roast for 30 to 35 minutes, flipping halfway through, until golden brown and fork-tender. For grill: Use a grill basket or cast iron skillet. Grill the vegetables for 20 to 25 minutes, tossing occasionally, until lightly charred and tender.
Serve: Remove from heat and serve hot. Taste and adjust with an extra sprinkle of Cherry Wood Smoked Salt if desired.
