Asian Veggie Packets

Asian Veggie Packets

4
Reynolds Wrap(R) Heavy Duty Aluminum Foil 0

"Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender."

Ingredients {{adjustedServings}} servings 161 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
  2. Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
  3. Bring up sides of foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
  4. Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.
Tips & Tricks
Utokia's Tips for Ginger Shrimp & Broccoli

Shrimp and broccoli bake with a ginger and garlic sauce in parchment packets.

Tiffany’s Tip for Easy Apple Crisp

See how to make an easy and delicious baked apple dessert.

Footnotes

  • Reynolds Real Moms™ Recipe Tips:
  • One of the benefits of cooking with Reynolds Wrap® Heavy Duty Aluminum Foil is customizing each packet. Best of all, you can write on the foil to keep track of each one.
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Reviews 4

  1. 4 Ratings

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cydney
11/3/2014

The veggies come out crisp and delicious. My kids devour this and it has become one of their favorites. I used ginger paste to make this even more simple. I serve this as a side with the Asian pork tenderloin on this site.

goldenparadox
4/27/2014

I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar, but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked, I had to do it in two batches. For the second batch, I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time.

ladybuggs5224
3/23/2014

Really good and super easy!