Summer Vegetables Baked in Parchment Paper – a delicious & healthy dish lightly sweetened with a maple miso sauce.
How do you cook vegetables so they retain their moisture, and especially their nutrients, while still looking fresh and colorful? Try baking vegetables in parchment paper!
This moist-heat cooking technique is often called “En Papillote” (ahn-poppy-YOTE), French for “in parchment”. With this cooking method, food is enclosed in a packet of parchment paper (or you can substitute with aluminum foil) and baked in the oven.
Today, I prepared Summer Vegetables Baked in Parchment Paper, seasoned with a delicious Maple Miso Sauce.
Baked Vegetables in Parchment Paper
For the recipe, I used only summer vegetables like asparagus and bell peppers, but this recipe also works great for fish. Simply add herbs and seasonings to the packet, bake, and then serve the dish immediately out of the oven. Just slice the packet open at the table, so you can enjoy the food while it’s steamy hot. The beauty of baking or roasting with parchment paper is it requires only minimal oil. The paper’s waxy surface keeps food from sticking. Since everything is wrapped inside the parcel, it also means easy to clean up. To make sure the vegetables cooked evenly, just make sure they are cut in similar sizes.
This light yet flavorful summer-inspired baked vegetable dish is perfect for that backyard dinner. It’s quick to prepare and cook, easy to transfer right from the oven to the outside table, and so much fun for your family and friends to pick out their favorite veggies right when the packet is opened!
Hikari Miso products are now available on Amazon. You can also buy Hikari Miso products in Japanese grocery stores (my local Japanese and Asian stores carry their products).
Summer Vegetables Baked in Parchment Paper
- 4 asparagus (halved lengthwise)
- 4 mushrooms (halved)
- 4 baby carrots (halved)
- 2 baby bell peppers (quartered)
- 2 baby zucchinis (halved)
- 2 baby squash (sliced widthwise)
- 2 sprigs fresh thyme
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 1 large egg white (to brush on parchment paper)
- Preheat oven to 425°F (218ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Combine Maple Miso Sauce in a small mixing bowl and whisk all together.
- Fold two 15-inch (38 cm) square pieces of parchment paper in half. Starting from the folded edge, cut out half of a heart shape. When you unfold the paper, it should be the shape of a heart.
- Unfold and place vegetables on one side of each sheet next to the crease. Season with salt and pepper.
- Drizzle 1 - 1 ½ Tbsp of Maple Miso Sauce over the vegetables and lay a sprig of thyme.
- Fold other half of parchment over to cover the vegetables.
- Starting at the top of the half heart shape, make small, tight, overlapping folds along the open edge to seal and make a packet. More folds will make a tighter seal to keep steam in.
- Place packets on a large rimmed baking sheet (or cast iron skillet) and bake 15 minutes in the preheated oven. It’s ready when the packets look puffed-up and slightly browned.
- Remove packets from oven and transfer to individual serving plates (or serve in the cast iron skillet).
- Slit tops with kitchen shears, gently open and serve. Watch out for hot steam escaping from the pouch.
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days.