Parchment Roasted Vegetables Food

PARCHMENT-ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

CHICKEN AND VEGETABLES IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss together bok choy leaves, tomatoes, shallot, 1 teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
• Season chicken with salt and pepper. Dividing evenly, place bok choy mixture on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
• Bake on 2 rimmed baking sheets until chicken is cooked through, 22 minutes. Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears.

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Line a shallow baking pan with Reynolds® Parchment Paper.
• Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
• Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
• Place pan of vegetables into the oven on the top rack.
• Bake 15 minutes or until vegetables are crisp-tender.
• Squeeze lemon over vegetables for even more flavor.

ROOTIN' TOOTIN' ROASTED ROOTS - ROASTED ROOT VEGETABLES IN PAPER

Steps:

• Pre-heat oven to 220C/450F/Gas mark 7.
• Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
• Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
• Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
• Place the vegetables in the pre-heated oven and cook for 30 minutes.
• After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
• Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
• Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.

SUMMER VEGETABLES IN PARCHMENT PAPER

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients in a bowl and gently mix.
• Fold four 15 inch square pieces of parchment paper in half; cut each into heart shapes.
• Unfold and place vegetables on one side of each sheet next to fold.
• Fold and tightly seal the edges with narrow folds.
• Place packets on a rimmed baking sheet and bake 15 minutes.
• Remove packets from oven and transfer to individual serving plates.
• Cut open packets and serve.