Roasted Vegetables in Parchment Paper

4 from 3 votes

Asparagus, snap peas, carrots, and potatoes are tossed in olive oil and garlic, then roasted in parchment paper packets until tender.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: French

Keyword: roasted vegetables in parchment paper

Servings:

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.