Bergeron’s Smoke Can Grilled Asparagus & Vegetable Collection

These recipes work with asparagus, zucchini, yellow squash, bell peppers, onions, mushrooms, broccoli, cauliflower, carrots, Brussels sprouts and sweet potatoes.

Master Smoke-Grilled Vegetable Method

Servings: 4–6
Preparation: 15 minutes
Cooking time: approximately 8–25 minutes

Basic ingredients

  • 1½–2 pounds prepared vegetables

  • 2–3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • 1 Bergeron’s Smoke Can in your selected flavor

Grill setup

  1. Heat the grill for two-zone cooking at 375–425°F.

  2. Activate the Bergeron’s Smoke Can according to the package directions.

  3. Toss the vegetables with oil and seasonings.

  4. Place vegetables in a grill basket, cast-iron skillet, foil pan or directly on clean grates when pieces are large enough.

  5. Begin over indirect heat with the lid closed so the vegetables absorb smoke.

  6. Finish over direct heat for color and light charring.

  7. Turn vegetables occasionally and remove each type as it becomes crisp-tender.

Approximate cooking times: Times vary according to size, grill temperature and preferred tenderness.

Vegetable Preparation Grilling Time Asparagus Trimmed whole spears 6–10 minutes.
Zucchini or squash½-inch planks 6–10 minutes.
Bell peppers large strips 8–12 minutes.
Mushrooms Whole or halved 8–12 minutes.
Red onions thick wedges 10–15 minutes.
Broccoli Medium florets 10–15 minutes.
Cauliflower Medium florets 12–18 minutes.
Carrots Halved lengthwise 15–25 minutes.
Brussels sprouts Halved15–20 minutes.
Sweet potatoes½-inch slices15–22 minutes.

1. Apple & Honey Crisp Asparagus

Apple-Honey Dijon Asparagus

A mildly sweet and smoky asparagus recipe that works well beside pork, chicken or seafood.

Ingredients

  • 1½ pounds asparagus

  • 1 tablespoon olive oil

  • Salt and black pepper

  • Apple & Honey Crisp Smoke Can

Apple-honey glaze

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon apple juice

  • 1 tablespoon melted butter

  • Pinch of garlic powder

Directions

  1. Trim the woody ends from the asparagus.

  2. Toss with olive oil, salt and pepper.

  3. Smoke over indirect heat for 4–6 minutes.

  4. Move over direct heat and grill for another 2–4 minutes, turning occasionally.

  5. Mix the glaze ingredients.

  6. Brush the asparagus lightly during the final minute.

  7. Serve with toasted pecans or crumbled goat cheese.

Best vegetables: asparagus, carrots, sweet potatoes, Brussels sprouts and acorn squash.

2. BBQ Mesquite Vegetable Medley

Mesquite Southwest Grilled Vegetables

This robust blend is ideal for fajitas, tacos, burgers and barbecue plates.

Ingredients

  • 2 bell peppers, sliced

  • 1 red onion, cut into wedges

  • 2 zucchinis, sliced into thick planks

  • 8 ounces mushrooms

  • 2 tablespoons olive oil

  • BBQ Mesquite Smoke Can

Mesquite seasoning

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

Directions

  1. Toss the vegetables with oil and seasoning.

  2. Smoke them over indirect heat for 6–8 minutes.

  3. Move them over direct heat or increase the heat beneath the grill basket.

  4. Cook for another 5–8 minutes until charred and tender.

  5. Finish with lime juice and chopped cilantro.

Optional finishing sauce: mix barbecue sauce with a little lime juice and serve on the side.

Best vegetables: peppers, onions, mushrooms, zucchini, corn and cauliflower.

3. Bing Cherry Brussels Sprouts

Cherry-Balsamic Smoked Brussels Sprouts

Sweet cherry smoke and tangy balsamic glaze balance the natural bitterness of Brussels sprouts.

Ingredients

  • 1½ pounds Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • Salt and black pepper

  • Bing Cherry Smoke Can

Cherry-balsamic glaze

  • 3 tablespoons cherry preserves

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon maple syrup or honey

  • Pinch of black pepper

Directions

  1. Toss the sprouts with olive oil, salt and pepper.

  2. Arrange cut-side down in a grill-safe skillet or perforated grill pan.

  3. Smoke over indirect heat for approximately 10 minutes.

  4. Finish over medium direct heat for 5–8 minutes.

  5. Stir together the glaze ingredients.

  6. Toss the hot sprouts with a small amount of glaze after grilling.

  7. Finish with toasted walnuts, pecans or crumbled blue cheese.

Best vegetables: Brussels sprouts, carrots, beets, red onions and sweet potatoes.

4. Black Peppered Bacon Asparagus

Bacon-Wrapped Pepper-Smoked Asparagus

This rich version makes an excellent steakhouse-style side dish.

Ingredients

  • 24 medium-to-thick asparagus spears

  • 6 thin bacon slices

  • 1 tablespoon olive oil

  • Coarse black pepper

  • Very little added salt

  • Black Peppered Bacon Smoke Can

Directions

  1. Divide the asparagus into six bundles.

  2. Wrap each bundle with one bacon slice.

  3. Brush lightly with olive oil and season with black pepper.

  4. Place over indirect heat and close the lid.

  5. Smoke for 8–12 minutes, turning occasionally.

  6. Move briefly over direct heat to crisp the bacon.

  7. Watch carefully for grease flare-ups.

  8. Serve with grated Parmesan or a drizzle of balsamic reduction.

Easier skillet version

Chop the asparagus into 2-inch pieces and grill it in a cast-iron skillet with cooked bacon, mushrooms and onions.

Best vegetables: asparagus, mushrooms, potatoes, green beans and Brussels sprouts.

5. Hickory on Hickory Vegetable Platter

Classic Hickory Garlic-Herb Vegetables

This all-purpose recipe produces a traditional backyard-grilled flavor.

Ingredients

  • 1 bunch asparagus

  • 2 zucchinis

  • 2 bell peppers

  • 1 red onion

  • 8 ounces mushrooms

  • Hickory on Hickory Smoke Can

Garlic-herb mixture

  • 3 tablespoons olive oil

  • 2 minced garlic cloves

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped thyme

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 tablespoon lemon juice

Directions

  1. Cut the vegetables into large, evenly sized pieces.

  2. Toss with the garlic-herb mixture, reserving the lemon juice.

  3. Smoke over indirect heat for 6–10 minutes.

  4. Finish over direct heat until browned and crisp-tender.

  5. Add the lemon juice immediately before serving.

  6. Finish with Parmesan cheese or herb butter.

Best vegetables: asparagus, zucchini, mushrooms, peppers, onions and potatoes.

6. Maple Brown Bourbon Carrots and Sweet Potatoes

Maple-Bourbon-Style Root Vegetables

This recipe creates caramelized edges with warm maple and brown-sugar notes.

Ingredients

  • 1-pound carrots, halved lengthwise

  • 1 large, sweet potato, cut into ½-inch slices

  • 2 tablespoons olive oil

  • Salt and black pepper

  • Maple Brown Bourbon Smoke Can

Maple glaze

  • 3 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon melted butter

  • 1 teaspoon apple-cider vinegar

  • 1 teaspoon brown sugar

  • Pinch of cayenne pepper

Directions

  1. Parboil the carrots and sweet potatoes for 4–6 minutes, then drain and dry. This optional step shortens grilling time.

  2. Toss with olive oil, salt and pepper.

  3. Smoke over indirect heat for 10–15 minutes.

  4. Move over direct heat and cook until tender and lightly charred.

  5. Mix the glaze ingredients.

  6. Brush on a thin layer during the final 1–2 minutes.

  7. Serve with toasted pecans and chopped parsley.

Do not apply the glaze too early because maple syrup and brown sugar can burn.

Best vegetables: carrots, sweet potatoes, butternut squash, pumpkin and Brussels sprouts.

7. Summertime Smoky Chipotle Asparagus and Corn

Chipotle-Lime Grilled Vegetable Fiesta

A colorful, lightly spicy vegetable side for tacos, chicken, steak or seafood.

Ingredients

  • 1 pound asparagus

  • 2 ears corn, kernels removed or left whole

  • 2 bell peppers, sliced

  • 1 zucchini, sliced

  • ½ red onion, sliced

  • Summertime Smoky Chipotle Smoke Can

Chipotle-lime seasoning

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • 1 teaspoon honey

  • Juice and zest of one lime

Directions

  1. Mix the olive oil, seasonings, honey and lime zest. Reserve the lime juice.

  2. Toss the vegetables with the seasoned oil.

  3. Smoke over indirect heat for 6–8 minutes.

  4. Finish over direct heat until browned and crisp-tender.

  5. Add the lime juice after removing the vegetables from the grill.

  6. Finish with cilantro, cotija cheese or avocado.

Best vegetables: asparagus, corn, peppers, onions, zucchini and cauliflower.

Grilled Vegetable Foil-Pack Recipe

This method is convenient for small vegetables and makes cleanup easy.

Ingredients

  • 4 cups mixed vegetables

  • 2 tablespoons butter or olive oil

  • Salt, pepper and garlic powder

  • Selected Bergeron’s Smoke Can

  • 2 large sheets of heavy-duty aluminum foil

Directions

  1. Place the vegetables in the center of the foil.

  2. Add butter or oil and seasonings.

  3. Fold the packet closed, leaving some air space inside.

  4. Pierce two or three small holes in the top so smoke can enter.

  5. Cook over indirect heat for 12–20 minutes.

  6. Carefully open the packet away from your face because hot steam will escape.

  7. Finish uncovered over direct heat when additional browning is desired.

Best Smoke Cans: Apple & Honey Crisp, Hickory on Hickory, Maple Brown Bourbon or Summertime Smoky Chipotle.

Smoke-Grilled Vegetable Skewers

Ingredients

  • Bell peppers

  • Red onion

  • Zucchini

  • Mushrooms

  • Cherry tomatoes

  • Olive oil

  • Salt and pepper

  • Selected Smoke Can

Directions

  1. Cut vegetables into similar-sized pieces.

  2. Thread them onto metal skewers or soaked wooden skewers.

  3. Brush with oil and season.

  4. Smoke over indirect heat for approximately 6 minutes.

  5. Finish over direct heat for 4–8 minutes, turning regularly.

  6. Apply sweet glazes only during the final minute.

Keep softer vegetables such as tomatoes on separate skewers because they cook faster.

Flavor Pairing Guide

Bergeron’s Smoke Can Best vegetables Recommended finish Apple & Honey Crisp Asparagus, carrots, squash Honey-Dijon glaze BBQ Mesquite Peppers, onions, zucchini, mushrooms Lime and cilantro Bing Cherry Brussels sprouts, beets, carrots Cherry-balsamic glaze Black Peppered Bacon Asparagus, mushrooms, potatoes Bacon and Parmesan Hickory on Hickory Mixed vegetables, potatoes, onions Garlic-herb butter Maple Brown Bourbon Sweet potatoes, carrots, squash Maple-Dijon glaze Summertime Smoky Chipotle Corn, peppers, asparagus, cauliflower Chipotle-lime seasoning.

Bergeron’s “Let Your Flavor Flag Fly” Vegetable Trio

Suggested Vegetable Flight
Serve three small portions:

  • Apple & Honey Crisp asparagus with honey-Dijon glaze

  • Maple Brown Bourbon carrots with maple butter

  • Summertime Smoky Chipotle corn and peppers with lime and cotija

Best Overall Recommendations

Best asparagus pairing: Apple & Honey Crisp
Best classic grilled vegetables: Hickory on Hickory
Best barbecue medley: BBQ Mesquite
Best rich steakhouse side: Black Peppered Bacon
Best sweet root vegetables: Maple Brown Bourbon
Best gourmet vegetable side: Bing Cherry
Best spicy summer vegetables: Summertime Smoky Chipotle