GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.
Recipe information
Yield
serves 4
Ingredients
1 1/2 cups small broccoli florets (from 1 head broccoli)
1/2 bunch asparagus (6 ounces), tough ends trimmed, cut into 2-inch lengths
1 1/4 cups sugar snap peas, trimmed
1 tablespoon unsalted butter (optional)
Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 400°F. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a “twist” or “envelope” shape (page 19).
Step 2
Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes
nutrition information
Step 3
Per Serving (without butter)
Step 4
Calories: 76
Step 5
Fat: 0.6g (0.1g Saturated Fat)
Step 6
Protein: 5.9g
Step 7
Carbohydrates: 14.1g
Step 8
Fiber: 5.5g
