Roasted Root Vegetables in a Foil Pack
Want to pretend you're camping ground one nighttime, without all the bugs and hassle? A super fun recipe from our cookbook, From Freezer to Tabular array (release date: Sept 12, 2017), is a one-pot craven repast wonder cooked in a foil packet either over the grill or in the oven. My kids call up this is the all-time manner ever to eat dinner! And I dearest the easy make clean-upwardly. No pots, pans, or plates needed.
A few nights ago, we were making these foil packs again, and I decided to effort doing root vegetables in foil on the grill alongside our main repast. They turned out moist, flavorful, and perfectly cooked. What an like shooting fish in a barrel way to make the whole meal exterior!
Going for the camping theme dinner? Why not fix a picnic dinner exterior or just some camping chairs in the lawn to consume in? We take a small fire pit that we set in our forepart driveway sometimes. Although it probably wouldn't piece of work well to melt our foil packs in this piddling pit, it would work to eat them effectually information technology! I'm trying that adjacent time.
Annotation: If you don't have a grill, the oven works just likewise. I've included instructions in the recipe for blistering.
Description
Roasted Root Vegetables in a Foil Package are piece of cake and packed total of season. This is winning with veggies.
Ingredients
- 1 pound infant Yukon gilt and/or red potatoes, done and diced
- iii medium sweet potatoes, peeled and diced
- two–three tablespoons olive oil or avocado oil (enough to coat all the vegetables)
- 1 1/2 teaspoons Kosher or sea salt
- 1/2 teaspoon ground blackness pepper
- 1/ii teaspoon garlic pulverization
- i teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- i/4 teaspoon fresh thyme leaves or 1 compression dried thyme
Instructions
- In a large bowl, toss the baby potatoes and sweet potatoes with the oil, common salt, pepper, garlic pulverisation, fresh thyme, and fresh rosemary.
- Tear off six 1-pes-long pieces of heavy-duty foil or six ii-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation.
- Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.
- Preheat a gas or charcoal grill for direct cooking over medium-high rut. Or preheat the oven to 400°F.
- Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. Or bake for 20 minutes in preheated oven.
- Be careful when opening the foil packets, as steam will escape. Serve immediately.
157 3.4 g 622.7 mg 4.8 g 27 g 3.7 g two.vii m 0 mg
Source: https://thrivinghomeblog.com/roasted-root-vegetables-in-a-foil-pack/
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