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Spring Vegetables and Potatoes Baked in Parchment

by Katerina

4 from 2 votes

Mar 19, 2017, Updated Aug 18, 2021

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Thank you, Reynolds®, for sponsoring this post! All opinions are always 100% my own.

Spring Vegetables and Potatoes Baked in Parchment – Asparagus, snap peas, carrots and potatoes tossed with garlic and olive oil roast up to a deliciously moist and tender perfection inside parchment paper packs. A healthy, fast and real easy must-make-now-side-dish.

Vegetarian, vegan, gluten free, grain free, paleo, whole30… what/who am I forgetting? I think I’ve got everyone covered with this one.

Hey, you guys!! Happy Sunday! It’s sunny and bright and almost spring-like out there. Finally!

Last week, we were stuck in a very late winter freeze. The temps were in the single digits and we had a foot of snow. I like to think of March as the start of Spring, but March showed me otherwise…  Thus I decided to show her who is boss and made this very bright and healthy recipe for Spring Vegetables and Potatoes Baked in Parchment. Ain’t nobody gonna get in the away of me and my spring recipes.

Sidenote: I’m very sorry to be doing this to you on a Sunday. Making you eat healthy on the day that calories don’t count, however this is SO worth it! Trust. (Serve it with steak and problem solved)

BUT first >>> GUESS who is 2017’s Reynolds Ambassador?! Yep! THIS girl! 

I’m thinking they picked me since every other week I like to post a recipe for either foil-baked chicken, or foil-baked salmon, parchment-baked fish, and now these gorgeous veggies in parchment packs.

While I obviously love the recipes that I can make with the help of Reynolds, I’m also a bigger fan of the very easy, fuss-free, mess-free cooking thanks to their products.
Example: This Chicken and Rice Fajitas complete meal cooked inside Reynolds® Aluminum Foil. As well as this Salmon and Tomatoes en Papillote cooked inside Reynolds® Parchment Paper.

P.S. Did you know that they also have Reynolds® Slow Cooker Liners?!? Knowing my obsession with slow cooked dinners, I’mma have to get several of those, real soon.

Honestly, I’ve been craving these veggie packs for always and forever. They taste fantastic, the flavor is spot on, and the texture is perfect. No mushy business here. Just tender spring vegetables cooked to perfection.

We’re simply going to tuck our carrots, potatoes, asparagus, snap peas, and leek in Reynolds® Parchment Paper and toss them with a drizzle of olive oil, garlic, and a sprinkle of oregano. Next step is to wrap up the packets tightly and slip them into the oven for about 18-ish minutes.

Afterwards, you get to open up the packs to find flavorful, moist, and perfectly cooked veggies that NEED to be topped with a runny egg yolk. NEED. Please, don’t skip that step. The runny egg yolk adds an extra layer of flavor that shouldn’t be ignored.

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.

ENJOY!

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4 from 2 votes

Spring Vegetables and Potatoes Baked in Parchment

by Katerina | Diethood

Spring Vegetables and Potatoes Baked in Parchment – Asparagus, snap peas, carrots and potatoes tossed with garlic and olive oil roast up to a deliciously moist and tender perfection inside parchment paper packs. A healthy, fast and real easy must-make-now-side-dish.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Serves 4

Ingredients 

1x2x3x

• ▢ 4 large sheets Reynolds® Parchment Paper
• ▢ 4 large carrots, , cut into thin coins
• ▢ 12 small colored potatoes, (about 10 ounces), quartered
• ▢ 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
• ▢ salt and fresh ground pepper, , to taste
• ▢ 4 eggs, (optional)

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Instructions 

• Preheat oven to 400F.
• Lay parchment paper sheets over jelly roll pan and set aside.
• In a large bowl combine cut carrots, potatoes, asparagus, snap peas, and leek.
• In a small mixing bowl combine olive oil, garlic, oregano, salt and pepper; whisk until completely incorporated.
• Add the olive oil mixture to the veggies and toss to combine.
• 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.
• Bake for 18 minutes or until the vegetables 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 eggs in boiling water and cook for about 5 to 6 minutes.
• Remove from heat and immediately cool with cold water.
• Remove the vegetable packets from the oven and carefully unwrap them.
• Peel eggs and cut them in half; arrange over veggies.
• Garnish with cracked black pepper.
• Serve.

Nutrition

Serving: 4g | Calories: 647kcal | Carbohydrates: 118g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 228mg | Potassium: 3410mg | Fiber: 16g | Sugar: 15g | Vitamin A: 11739IU | Vitamin C: 94mg | Calcium: 168mg | Iron: 8mg

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.

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