Broccoli, Asparagus, and Snap Peas in Parchment

Prep Time:
10 mins
Total Time:
20 mins

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


  • 1 ½ cups small broccoli florets (from 1 head broccoli)

  • ½ bunch asparagus (6 ounces), cut into 2-inch lengths

  • 1 ¼ 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.

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