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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

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.
Servings : 4 Serves 4
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

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
 

  • 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: 4 g | Calories: 647 kcal | Carbohydrates: 118 g | Protein: 21 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 164 mg | Sodium: 228 mg | Potassium: 3410 mg | Fiber: 16 g | Sugar: 15 g | Vitamin A: 11739 IU | Vitamin C: 94 mg | Calcium: 168 mg | Iron: 8 mg | Net Carbs: 102 g

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.

Course: Side Dish
Cuisine: French
Keyword: baked vegetables, parchment potatoes