Print
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.

Spring Vegetables and Potatoes Baked in Parchment

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.
Course Side Dish
Cuisine French
Keyword baked vegetables, parchment potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Katerina | Diethood

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400F.
  2. Lay parchment paper sheets over jelly roll pan and set aside.
  3. In a large bowl combine cut carrots, potatoes, asparagus, snap peas, and leek.
  4. In a small mixing bowl combine olive oil, garlic, oregano, salt and pepper; whisk until completely incorporated.
  5. Add the olive oil mixture to the veggies and toss to combine.
  6. Divide the vegetables between the 4 sheets of parchment paper.
  7. Fold the parchment sides over the vegetables, then fold the parchment tops and bottoms together to form a tightly sealed packet.
  8. Bake for 18 minutes or until the vegetables are tender when pierced with a fork or toothpick.

While the vegetables roast, cook the eggs.

  1. Bring a pot of water to a boil.
  2. Drop eggs in boiling water and cook for about 5 to 6 minutes.
  3. Remove from heat and immediately cool with cold water.
  4. Remove the vegetable packets from the oven and carefully unwrap them.
  5. Peel eggs and cut them in half; arrange over veggies.
  6. Garnish with cracked black pepper.
  7. Serve.

Recipe Notes

WW SMART POINTS: 7