How to Roast Vegetables in Parchment Paper

 These beautiful bundles will impress and SAVE you time!
 
These fun bundles will impress and SAVE you time!
 
 

I am always looking for ways to save time in the kitchen…. aren’t you? Well, these Roasted Vegetables in Parchment paper save you time with clean up, BIG TIME.
 

The parchment paper also provides a perfect roasting atmosphere for your veg. SWEET! And heck, when you bring out these beautiful bundles of vegetables, it just looks REALLY cool! hehe. Hope you enjoy!

 

XO Corey
 
 Roasted Vegetables in Parchment paper
Roasted Potatoes, Carrots and Leeks 
Serves 4

3/4 pound small red potatoes quartered
2 medium leeks (white parts only) cut into 1/2-inch pieces
1/2 pound small carrots cut into thin 3-inch pieces
10 sprigs thyme
1 tablespoon olive oil
Coarse salt and ground pepper

 

Directions
Preheat oven to 400 degrees. Cut off a large piece of parchment paper ( about 24-30 inches long)  and place potatoes, leeks, carrots, thyme in the center of the sheet. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 45-50 minutes.

 

Roasted Broccoli, Green Beans and Snap Peas
Serves 4
1 1/2 cups small broccoli florets
2 cups fresh green beans
1 cups sugar snap peas, trimmed
1 tablespoon olive oil
Coarse salt and ground pepper

 

Directions
Preheat oven to 400 degrees. Cut off a large piece of parchment paper ( about 24-30 inches long)  and place broccoli, green beans and snap peas in the center of the sheet. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
Place packet on a rimmed baking sheet and bake until packet is puffed up and veggies are tender, 35-45 minutes.

 

We served our veggies with a beautiful batch of Darryl’s Famous Vegetarian Chili! YUM!

 

 
Prep time
Cook time
Total time
 
Ingredients
  • >>>Roasted Potatoes, Carrots and Leeks <<<
  • ¾ pound small red potatoes quartered
  • 2 medium leeks (white parts only) cut into ½-inch pieces
  • ½ pound small carrots cut into thin 3-inch pieces
  • 10 sprigs thyme
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • >>>Roasted Broccoli, Green Beans and Snap Peas<<<
  • 1½ cups small broccoli florets
  • 2 cups fresh green beans
  • 1 cups sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
Instructions
  1. >>>Roasted Potatoes, Carrots and Leeks <<<
  2. Preheat oven to 400 degrees. Cut off a large piece of parchment paper ( about 24-30 inches long) and place potatoes, leeks, carrots, thyme in the center of the sheet.
  3. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
  4. Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 45-50 minutes.
  5. >>>Roasted Broccoli, Green Beans and Snap Peas<<<
  6. Preheat oven to 400 degrees. Cut off a large piece of parchment paper ( about 24-30 inches long) and place broccoli, green beans and snap peas in the center of the sheet.
  7. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
  8. Place packet on a rimmed baking sheet and bake until packet is puffed up and veggies are tender, 35-45 minutes.

 

Comments

  1. Love this idea! Thanks for posting this!

Speak Your Mind

*

Rate this recipe: