Description
A simple recipe for cooking fresh spring vegetables and potatoes sealed in parchment paper packets.
Ingredients
Scale
- 1 pound small new potatoes, halved or quartered
- 1 cup asparagus spears, trimmed
- 1 cup snap peas
- 1/2 cup chopped carrots
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Tear off four large squares of parchment paper, about 15 inches each.
- In a large bowl, combine the potatoes, asparagus, snap peas, and carrots.
- Drizzle the vegetables with olive oil. Add the thyme, salt, pepper, and minced garlic. Toss everything together until the vegetables are evenly coated.
- Divide the vegetable mixture evenly among the four parchment paper squares, placing the mixture in the center of each square.
- Fold the parchment paper over the vegetables to create a sealed packet. Fold the edges tightly to ensure no steam escapes during cooking.
- Place the packets on a baking sheet.
- Bake for 25 to 30 minutes, or until the potatoes are tender.
- Carefully open the packets (steam will escape) and serve immediately.
Notes
- You can substitute other firm spring vegetables like radishes or small broccoli florets.
- For added flavor, place a small pat of butter on top of the vegetables before sealing the packet.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 220
- Sugar: 4
- Sodium: 300
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: spring vegetables, potatoes, parchment paper, baked vegetables, easy side dish, thyme