Roasted Vegetables in Parchment Paper
Mar 19, 2017, Updated Dec 30, 2025
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These parchment-roasted vegetables are made with asparagus, snap peas, carrots, and potatoes, tossed in garlic and olive oil and roasted until tender and flavorful. This easy, healthy side dish cooks fast and is perfect for weeknights, meal prep, or simple dinners.
Vegetarian, vegan, gluten free, grain free, paleo, Whole30; nobody’s left out with these parchment baked vegetables. Just when I was ready to welcome spring, March decided to throw snow and single-digit temps our way. So I did what any sane person would do and made a bright, healthy batch of vegetables and potatoes baked in parchment paper. Consider this my way of telling winter it’s time to move along.
Why You’ll Love My Parchment Roasted Vegetables
- Easy. Just toss the vegetables with olive oil and seasonings, wrap them in parchment paper, and let the oven do the work.
- Minimal cleanup. No pans to scrub here. Once the vegetables in parchment paper are done baking, simply discard the parchment and you’re good to go.
- Customizable. This parchment vegetable recipe works with almost any vegetable you have on hand, making it perfect for seasonal produce or fridge clean-out nights.
Ingredients You’ll Need
- Carrots – Slice thin so they cook evenly with the other vegetables inside the parchment packets.
- Small potatoes – Any variety works here; just keep the pieces similar in size for evenly baked vegetables. I like to dice them or cut them into thin coins.
- Asparagus – Trim the woody ends before adding to the parchment for tender results.
- Sugar snap peas – Add freshness and a light crunch that balances the roasted vegetables.
- Leek – Use only the white part and slice thinly; onion or shallots make easy substitutes.
- Olive oil – Any cooking oil works, such as vegetable oil or avocado oil.
- Garlic – Fresh garlic adds the best flavor to these parchment-baked vegetables, but garlic powder is a good alternative.
- Dried oregano – Adds simple herb flavor; thyme, rosemary, or Italian seasoning also work well.
- Salt & black pepper – Season generously to bring out the natural flavors of the vegetables.
- Eggs (optional) – A soft-cooked egg on top adds richness and turns these vegetables into a light meal.
How To Roast Vegetables in Parchment
- Prep. Preheat the oven to 400˚F. Cut large sheets of parchment paper and arrange them on a baking sheet.
- Combine the vegetables. Add the carrots, potatoes, asparagus, snap peas, and leeks to a large bowl and give them a quick toss.
- Mix the seasoning. In a small bowl, whisk the olive oil with garlic, oregano, salt, and black pepper until well combined.
- Coat everything evenly. Pour the oil mixture over the vegetables and toss until everything is lightly and evenly coated.
- Build the parchment packets. Divide the seasoned vegetables among the parchment sheets, keeping them centered for easy folding.
- Seal and bake. Fold the parchment tightly around the veggies, then bake until the vegetables are tender and perfectly cooked.
- Open and serve. Carefully open the parchment packets (watch for steam) and serve.
Optional (But Highly Recommended): Add an Egg
If you’re serving this as a light meal or brunch situation, top the vegetables with a soft-cooked egg. The runny yolk adds richness and ties everything together beautifully.
To make the eggs:
- Boil the eggs for 5 to 6 minutes, then cool in ice water.
- Peel the eggs, cut them in half, and place them on top of the warm vegetables just before serving.
Katerina’s Recipe Tips
- Cut the vegetables evenly. Try to keep all the veggies roughly the same size so they cook at the same rate. This is especially important when mixing quicker-cooking veggies like asparagus with heartier ones like potatoes.
- Seal the parchment tightly. Folding and crimping the parchment well is key. A tight seal traps steam inside the packet, which is what helps the vegetables cook gently and stay tender. This same method works beautifully in my salmon en papillote and other parchment-baked fish recipes.
- Don’t overcrowd the packets. Giving the vegetables a little breathing room allows heat and steam to circulate evenly. If the packets are overfilled, the vegetables may bake unevenly rather than cook through properly.
- Use parchment, not foil. Parchment paper creates a softer, more delicate cooking environment that’s perfect for vegetables. If you’re looking for a slightly more roasted result, foil works great, like in my chicken fajitas in foil packs or foil lemon pepper salmon recipe, but parchment keeps things lighter and more tender.
- Open carefully after baking. When the packets come out of the oven, there will be plenty of hot steam inside. Open them slowly and away from your face.
- Finish with something extra. A soft-cooked egg, a drizzle of olive oil, baked chicken tenders, or just a squeeze of lemon right before serving adds a final layer of flavor.
Serving Suggestions
The obvious step now is to eat it all up and then simply throw away the paper for cleanup. It just doesn’t get much better than that! These parchment baked vegetables are one of my favorite easy sides to serve with just about anything. I love pairing them with my air fryer steak or this best roast chicken recipe, slow cooker salmon, or simple oven baked bone-in pork chops for an easy, balanced dinner. They also work beautifully as a stand-alone vegetarian main with some crusty bread to soak up all those juices.
How To Store
- Refrigerator. Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheating. You can reheat the vegetables in the microwave in 20-second increments.
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Roasted Vegetables in Parchment Paper
Ingredients
- 4 large sheets of Parchment Paper
- 4 large carrots, cut into thin coins
- 12 small colored potatoes, (about 10 ounces), diced or thinly sliced
- 12 asparagus spears, ends trimmed
- 2 cups sugar snap peas
- 1 leek, sliced, white parts only
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano, or use your favorite dried herbs
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 4 eggs, optional
Instructions
- Prep. Preheat the oven to 400˚F. Arrange the parchment paper sheets on a jelly roll pan and set aside.
- Combine the vegetables. In a large bowl, add the cut carrots, potatoes, asparagus, snap peas, and leek.
- Mix the seasonings. In a small mixing bowl, combine the olive oil, garlic, oregano, salt, and black pepper; whisk until completely incorporated.
- Combine. Add the olive oil mixture to the veggies and toss to combine.
- Build the parchment packets. Divide the vegetables between the 4 sheets of parchment paper. Fold the parchment sides over the vegetables, then fold the parchment tops and bottoms together to form a tightly sealed packet.
- Roast. Transfer the pan to the oven and bake the vegetables for 18 minutes, or until they are tender when pierced with a fork or toothpick.
- While the vegetables roast, cook the eggs. Bring a pot of water to a boil. Drop the eggs in the boiling water and cook for 5 to 6 minutes.
- Cool the eggs. Remove from heat and immediately transfer the eggs to a bowl filled with ice-cold water to cool for a few minutes.
- Serve. Remove the vegetable packets from the oven and carefully unwrap them. Peel and halve the eggs, then place them over the vegetables. Finish with cracked black pepper and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Protein is not as indicated per serving unless you are counting all four eggs as one serving. The serving size of 4 grams is also waaay off. Someone needs to tweek the info on the nutrition. But otherwise, it was very good. Not very filling. If you go to bed soon after you won’t have hunger pangs. Tasty though. Wonder who is going to eat the other three parchment pouches. They don’t taste good after a few days in the fridge so you gotta have some roomies who also like to eat healthy. Just reduce the items, but then you end up with lots of extra in your fridge.
Hi, what is the purple vegetable in the parchment? I love how colourful this is and I wonder what other vegetables can be added? What variation is best to use?
Thanks!
I love cooking in parchment packs. Mostly because I’m lazy and hate cleaning up. These look so tasty Kate. I dig the egg on top, the runny yoke is sheer perfection.
I just want to reach through my screen and take a bite! Looks incredible!