Potatoes n' Veggies in a Packet

Parchment paper packets steam-roast vegetables, which really spotlights their flavor, and preserves their nutrients. You can use any vegetables you like, just make sure to choose those with similar cooking times. Potatoes are especially good with onions or leeks, carrots, and other root vegetables.

Can be adjusted to be a seasonal side- for example, in autumn add Brussels sprouts, winter squash, etc.

Preheat oven to 400.

Put a 24” piece of parchment on top of a rimmed baking sheet.

Combine about 2 c. each of cubed potatoes, carrots, squash, onion, and/or other root vegetables and place in the middle of the parchment paper sheet.

Season with salt and pepper.

Now’s the time to add an optional sprig or sprinkling of your favorite snipped fresh or dried herb, and a drizzle of 1 Tbsp. melted butter or olive oil, if you like- again, optional.

Gather up the corners of the parchment and fold into an envelope or twist top.

Keep packet on the baking sheet and roast for about 20-30 minutes, (depending on the size of your cubes), until the vegetables are tender —the packet will puff up.

Sprinkle veggies with shredded Parmesan, if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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