Asian Veggie Packets

12 ingredients
4 steps

Ingredients

  • 2 sheets (18x15 inches each) Reynolds Wrap(R) Heavy Duty Aluminum Foil
  • 2 tablespoons butter, melted
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 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
  • 2 cloves garlic, minced
  • 4 teaspoons sesame seeds

Directions

  1. 1
    Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
  2. 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.
  3. 3
    Bring up sides of Reynolds Wrap(R) 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.
  4. 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.

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