New This Month

Under 30 Minutes

Broccoli, Asparagus, and Snap Peas in Parchment


Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1 1/2 cups small broccoli florets (from 1 head broccoli)
  • 1/2 bunch asparagus (6 ounces), cut into 2-inch lengths
  • 1 1/4 cups sugar snap peas, trimmed
  • 1 tablespoon unsalted butter (optional)
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. 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.

  2. Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes.

Cook's Notes

Flavorful Fat-Free Add-Ins: Fresh herbs, such as oregano, mint, and marjoram. Ref pepper flakes, Lemon, orange, or lime zest. A dash of balsamic vinegar. A spoonful of grainy mustard.

Reviews Add a comment