Asian Veggie Packets

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Reynolds Kitchens(R)

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Recipe Summary

Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

  • 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.

Reynolds Real Moms™ Recipe Tips:

One of the benefits of cooking with Reynolds Wrap® Heavy Duty Aluminum Foil is customizing each packet. Best of all, you can write on the foil to keep track of each one.

Nutrition Facts

Per Serving:
161 calories; protein 5g 10% DV; carbohydrates 20.7g 7% DV; fat 7.7g 12% DV; cholesterol 15.3mg 5% DV; sodium 543.5mg 22% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

goldenparadox
Rating: 4 stars
04/27/2014
I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked I had to do it in two batches. For the second batch I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time. Read More
Helpful
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
goldenparadox
Rating: 4 stars
04/27/2014
I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked I had to do it in two batches. For the second batch I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time. Read More
Helpful
(3)
ladybuggs5224
Rating: 5 stars
03/23/2014
Really good and super easy! Read More
Helpful
(2)
Irene Ramirez
Rating: 5 stars
08/24/2013
Not yet but on my next trip to Vons's I will pick up these items. Can't wait to try out this recipe. Read More
Helpful
(2)
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cydney
Rating: 5 stars
11/03/2014
The veggies come out crisp and delicious. My kids devour this and it has become one of their favorites. I used ginger paste to make this even more simple. I serve this as a side with the Asian pork tenderloin on this site. Read More
Helpful
(2)
Myhusbandsfavoritecook
Rating: 5 stars
03/23/2018
Easy and delicious. Made it per the recipe. This will become a regular in our family. Read More
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