Asian Veggie Packets

Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.

• Calories: 161 Calories

Ingredients

• 2 tablespoons butter, melted
• 2 tablespoons packed brown sugar
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 4 teaspoons sesame seeds
• 2 tablespoons rice vinegar
• 2 sheets (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
• 4 medium carrots, peeled and sliced thin
• 6 ounces snow peas
• 8 ounces white button mushrooms, sliced
• 4 scallions (green onions), sliced thin
• 1 (1 inch) piece fresh ginger, peeled and minced

Recipe Instructions

Step 1

Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.

Step 2

Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.

Step 3

Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.

Step 4

Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.