Holy Smoke! – Roasted Root Veggies with Smoked Olive Oil

Generally the only thing smoking in my house is my hot-bod (yeah right) or the kitchen when Drew decides to cook (just kidding, he never cooks).  I am not really a fan of smoked food, but I was recently given a bottle of Holy Smoke Olive Oil from a dear friend, Johnnie, who has been a huge supporter of my blog and loves to cook.  She found it in Charleston on a family trip and was so sweet to bring back a bottle for me to try and I THINK I LIKE IT!!!! Correction – I don’t “think” I like it, I KNOW I like it!!  My mom informed me that there may be a bacon shortage next year……(thanks a lot Hipster bacon obsession) and it just so happens that the Holy Smoke company claims this stuff to be bacon in a bottle, so we are in luck at our house.

Our sweet potato harvest resulted in a few really large and oddly shaped potatoes (Dr. Oz would have gotten a kick out of the one that looked like a heart with all of the chambers and arteries), because we clearly didn’t know when to dig them up; however, they still cooked and tasted fine.  I decided to cut up the left ventricle of our heart potato to roast with parsnips, onions, baby bella mushrooms and garlic.  I seasoned them with rosemary and thyme and I usually toss them with extra virgin olive oil, but spotted my Holy Smoke Olive Oil in the pantry and decided to use that instead.  Holy GOOD! It gave the vegetables an almost meaty flavor and really intensified the flavors of the herbs.  I would strongly suggest visiting their website and ordering a bottle ($15 + $3 for shipping) and keep it in your pantry to add an extra boost of flavor to roasted dishes.  The recipe can still be prepared with extra virgin olive oil and I bet if you add a couple of drops of Liquid Smoke to your olive oil it would give the same effect, but the Holy Smoke Olive Oil can be used in a lot of different ways and there are recipes on their website as well.

Roasted Root Veggies with Smoked Olive Oil

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4


  • 2 medium sweet potatoes, peeled and cubed
  • 4 parsnips, peeled and thickly sliced
  • 1/2 medium onion, cut into thick slices
  • 5 oz sliced baby bella mushrooms
  • 3 garlic cloves, minced
  • 2 tbsp Holy Smoke Olive Oil (can use EVOO)
  • 2 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh rosemary leaves, chopped
  • Kosher salt & black pepper to taste
  • 2 tbsp reduced sodium chicken broth
  • 2 tbsp white wine (optional)


  1. Heat oven to 400 degrees F. Prep all vegetables and place in a large bowl. Add fresh herbs and toss to coat with olive oil.
  2. Spread aluminum foil on a baking sheet. Evenly spread vegetable mixture onto baking sheet. Pour chicken broth over vegetables to help retain moisture while roasting.
  3. Bake for 20 minutes. Pour white wine over vegetables and toss vegetables for more even cooking.
  4. Bake for 10-20 more minutes or until vegetables have reached desired tenderness. Season with salt & pepper to taste.


EVOO can be used in place of Holy Smoke Olive Oil. Add a few drops of Liquid Smoke product found in the condiments/marinade aisle to achieve a smoky flavor.


Holy Smoke Olive Oil

Tossed and coated and ready to roast!

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