Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Potatoes, Leeks, and Carrots in Parchment 3.6 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor. Ingredients ¾ pound small new potatoes, halved or quartered if large 2 medium leeks (white parts only), halved lengthwise, rinsed well, and cut into 3-inch pieces ½ pound small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks 10 sprigs thyme 1 tablespoon unsalted butter (optional), cut into small pieces Coarse salt and ground pepper Directions Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, 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. Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes. Print