BROCCOLI, SNAP, PEAS, AND ASPARAGUS IN PARCHMENT

Broccoli, Snap, Peas, and Asparagus in Parchment image

Yield serves 4

Number Of Ingredients 5

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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

Steps:

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).
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
Per Serving (without butter)
Calories: 76
Fat: 0.6g (0.1g Saturated Fat)
Protein: 5.9g
Carbohydrates: 14.1g
Fiber: 5.5g