How to Roast Vegetables in Parchment Paper

 These beautiful 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!

Roasted Potatoes, Carrots and Leeks 

• 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

1. 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.
2. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
3. 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

• 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

1. 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.
2. Drizzle with olive oil and season well with salt and pepper. Fold into and twist end of parchment paper to seal.
3. 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!

 

Print

Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

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.

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