GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so they’ll be ready at once.

　　

Ingredients

serves 4

　　1 1/2 cups small broccoli florets (from 1 head broccoli)

　　1/2 bunch asparagus (6 ounces), tough ends trimmed, cut into 2-inch lengths

　　1 1/4 cups sugar snap peas, trimmed

　　1 tablespoon unsalted butter (optional)

　　Coarse salt and ground pepper

　　

Step 1

Preheat oven to 400°F. 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 (page 19).

　　

Step 2

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

　　

nutrition information

Step 3

Per Serving (without butter)

　　

Step 4

Calories: 76

　　

Step 5

Fat: 0.6g (0.1g Saturated Fat)

　　

Step 6

Protein: 5.9g

　　

Step 7

Carbohydrates: 14.1g

　　

Step 8

Fiber: 5.5g

　　Everyday Food: Light