Face it, things just sounds fancier when they’re in French. I decided to make a fancy side dish yesterday to go alongside a super simple Wildtree freezer meal. I used what I had in the refrigerator, added a little bit of garlic seasoning and grapeseed oil to go with them. Et voila! Here’s the recipe.
Vegetables en Papillote
- 1 parchment cooking bag. I like these. You could also use parchment paper and cut it/folder it to make a big envelope. Whatever works. Note that the parchment bags are way cheaper if you buy three boxes. Buy some and share with friends.
- 1 big handful French green beans or haricots verts. I really like the ones at Trader Joe’s.
- 1 yellow bell pepper, chopped into strips.
- 1 large carrot, julienned.
- 8 stalks thick asparagus, chopped into 2″ lengths (bend the asparagus spear until it breaks. That’s how you know where to cut it. Discard the woody end bit).
- Handful of herbs. I used basil. If you use rosemary or something stronger, don’t use very much (just a pinch).
- 2 tablespoon Wildtree Garlic Grapeseed Oil or other grapeseed oil.
- 1 tablespoon Wildtree Garlic Galore Seasoning (or mix garlic powder with onion powder to make 1/2 tablespoon and then add salt/pepper to make up the other 1/2 tablespoon).
Preheat the oven to 425F. Grab a ziploc bag, parchment cooking bag, and a cookie sheet. Prep all the veggies and then put them in the ziploc bag.
Mix in the oil and seasonings and smoosh to coat the vegetables with the oil and seasonings. Carefully (seriously, they can rip) open the parchment bag and spoon the seasoned veggies into the bag. Fold over the bag a few times and place it in the oven. Bake in the preheated oven for about 20-25 minutes. Remove from the oven, but open the bag, and let the veggies sit for a few minutes.
I served this Honey Balsamic Chicken (recipe coming soon).
If you leave out the carrot, this recipe is Ideal Protein Phase 1 friendly.