Easy, Delicious Spring Veggies!
Asparagus, carrots, baby potatoes, and sugar snap peas tossed in a lemony EVOO and minced garlic roast to perfection in a parchment packet creating a tender, moist and tasty side dish that is healthy, quick, flavorful and just plain easy!
Gluten and dairy free (you can use vegan butter), these veggies turn out tender and I especially love them topped with a soft-boiled egg. A soft runny yolk just adds richness, flavor and protein, but you can boil an egg to your preferred doneness, or keep it vegan and just leave the egg off. This dish makes for a make ahead side dish or an easy lunch.
I love to BE BRAVE and try new ways of serving my favorite flavors, and this was a fun cooking approach and so very yummy. I especially love to prepare the packets in advance when I have friends over and just pop them in the oven before serving them piping hot and aromatic with the entrée.
Spring Veggie Packet
(* indicates my preferred ingredients – see notes for alternatives)
20 asparagus spears, trimmed
12 Dutch baby carrots trimmed, halved or quartered lengthwise, or 4 large carrots, peeled and cut into circles
12 baby potatoes, cut into ¼ inch thick circles (preferably different colors)
2 cups sugar snap peas
1 leek, sliced (white parts only)
6 garlic cloves, minced
2-3 tablespoons Lemon EVOO *
1 teaspoon O&V Sicilian Dipper *
3 teaspoons white wine or vegetable broth
Salt and pepper to taste
4 pats of butter (1 teaspoon each), (replace with vegan butter if preferred)
Trim, slice or otherwise prepare all the vegetables. Preheat the oven to 400F.
Create 4 sheets of parchment paper about 15 x 15 inches. Fold each piece in half, starting at the fold, draw a large half heart and cut along the lines. Open the sheet and repeat with the other 3 pieces, creating 4 heart shaped pieces of parchment.
In a large bowl combine the olive oil, Sicilian Dipper, minced garlic, salt and pepper to taste. Add the vegetables one at a time to the bowl of dressing, swish in the dressing and then evenly distribute between the 4 sheets of parchment paper, placing the veggies on the right side of the fold of the paper. Add one teaspoon of white wine to each packet and top the veggies with the pat of butter.
Fold the left half of the parchment paper over the veggies and starting at the top of each heart, make small tight overlapping folds along the outside edge to crimp and seal the packet. Ensure the packet is sealed by stapling the ends if needed.
Bake for 18-20 minutes.
While the vegetables are baking bring a pot of water to boil. Once at a gentle boil, carefully lower the eggs into the water and cook for 8 minutes. Remove from heat and immediately transfer the eggs to a bowl filled with ice cold water for a few minutes.
Remove the parchment packets from the oven, and place on individual plates, Open the packets by cutting the top and place an egg on each. Garnish with cracked pepper and serve immediately.
Active time 20 minutes. Total time 35 minutes
* The Lemon EVOO adds nice citrus flavor without adding the acid that will turn the beautiful green veggies brown. You can use an Unflavored EVOO and a little lemon juice or Lemon Vinegar if you prefer. The Sicilian Dipper is a savory, aromatic blend of thyme, oregano, garlic and more and flavors the veggies perfectly. You can use your favorite blend of spices instead.
All highlighted products are available at Oil & Vinegar.
Categories: Entrée, Gluten Free, Dairy Free, Snacks & Side, Easy Entertaining, Quick Lunch, Spring Veggie Packets, Plant Based Vegetarian, Vegan Option, Vegetable Side Dish, Parchment Packet, French Cooking Technique, En Papillote