Summer Vegetables Baked in Parchment Paper – a delicious & healthy dish lightly sweetened with a maple miso sauce.

Summer Vegetables in maple miso sauce baked in parchment

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!

Summer Vegetables in a Parchment paper.

To get the Summer Vegetables Baked in Parchment recipe, click here. Enjoy!

Minute Miso Original in a bottle.

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 | Easy Japanese Recipes at JustOneCookbook.com

Summer Vegetables Baked in Parchment Paper

4.34 from 6 votes
Summer Vegetables Baked in Parchment Paper – a delicious & healthy dish lightly sweetened with a maple miso sauce.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients
  

  • 4 asparagus spears (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
  • tsp Diamond Crystal kosher salt
  • tsp freshly ground black pepper
  • 1 large egg white (to brush on parchment paper)

Maple Miso Sauce

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • 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. See this post.
  • 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.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 3 days.

Nutrition

Calories: 154 kcal · Carbohydrates: 26 g · Protein: 13 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 484 mg · Potassium: 1800 mg · Fiber: 8 g · Sugar: 11 g · Vitamin A: 5574 IU · Vitamin C: 150 mg · Calcium: 128 mg · Iron: 5 mg
Author: Namiko Hirasawa Chen
Course: Side Dish
Cuisine: Japanese
Keyword: miso, vegetable
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4.34 from 6 votes (6 ratings without comment)
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Can you please share a video or photo on how to fold the parchment paper?

Hi Rebecca! Thank you very much for trying Nami’s recipe!
We had attached the link in the recipe for you. Please check Step 3 instructions.
We hope this helps!🙂

Looks delicious and healthy, Nami! I love that it’s easy to clean up too! I’ve never thought of combining miso with maple before…sounds interesting. I don’t have maple syrup at home, do you think it’d be okay to substitute honey?

Also, thanks for sharing the FitBit. I’m going to look into purchasing one.

Nami, this looks delicious. I was wondering if substituting regular miso paste at the same ratio would work, since that is what I have on hand? Thank you for sharing with us!