Ingredients

The following ingredients have 4 Servings
  • 4 large sheets Reynolds® Parchment Paper
  • 4 large carrots (, cut into thin coins)
  • 12 small colored potatoes ((about 10 ounces), quartered)
  • 12 asparagus spears (, ends trimmed)
  • 2 cups sugar snap peas
  • 1 leek (, sliced, white parts only)
  • 2 tablespoons olive oil
  • 4 garlic cloves (, minced)
  • 1 teaspoon dried oregano
  • salt and fresh ground pepper (, to taste)
  • 4 eggs ((optional))

Instruction

  • Preheat oven to 400F.
  • Lay parchment paper sheets over jelly roll pan and set aside.
  • In a large bowl combine cut carrots, potatoes, asparagus, snap peas, and leek.
  • In a small mixing bowl combine olive oil, garlic, oregano, salt and pepper; whisk until completely incorporated.
  • Add the olive oil mixture to the veggies and toss to combine.
  • Divide the vegetables between the 4 sheets of parchment paper.
  • Fold the parchment sides over the vegetables, then fold the parchment tops and bottoms together to form a tightly sealed packet.
  • Bake for 18 minutes or until the vegetables are tender when pierced with a fork or toothpick.