Roasted Root Vegetable Packets Recipes

Name: Roasted Root Vegetable Packets Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound red and/or yellow potatoes, washed and cut into 1-inch-dice; 1 pound carrots and/or parsnips, peeled and cut into 1-inch-dice; 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary; 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano; 1/4 teaspoon fresh thyme leaves or 1 pinch dried thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Author : Casey Barber

easy gluten free

Ingredients

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1 pound red and/or yellow potatoes, washed and cut into 1-inch-dice1 pound carrots and/or parsnips, peeled and cut into 1-inch-dice1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano1/4 teaspoon fresh thyme leaves or 1 pinch dried thyme1/2 teaspoon kosher salt1/2 teaspoon ground black pepper2 tablespoons olive oil

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Instructions

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Step 1

In a large bowl, toss the potatoes, carrots and/or parsnips with the rosemary, oregano, thyme, salt, pepper and olive oil.

Step 2

Tear off 4 foot-long pieces of heavy-duty foil or 4 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation. Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets. Preheat a gas or charcoal grill for direct cooking over medium-high heat. Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. (Take care when opening the foil packets, as steam will escape.) Serve immediately.