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

　　3/4 pound small potatoes, scrubbed and halved or quartered

　　2 medium leeks, white parts only, halved lengthwise, cut into 3-inch pieces, and washed well and dried

　　8 ounces 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

　　

Step 1

Preheat oven to 400°F. 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 (page 19).

　　

Step 2

Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.

　　

nutrition information

Step 3

Per Serving (without butter)

　　

Step 4

Calories: 117

　　

Step 5

Fat: 0.4g (0.1g Saturated Fat)

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrates: 26.8g

　　

Step 8

Fiber: 4.3g

　　Everyday Food: Light