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+ servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 4 asparagus (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 of fresh thyme
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 egg white to brush on parchment paper
  • 2 sheets Parchment paper

Maple Miso Sauce

  • 2 tbsp.  M1NUTE MISO ORGANIC ORIGINAL (liquid miso)
  • 1 tbsp. maple syrup
  • 1/2 tsp. soy or tamari sauce
  • 1/2 tsp. rice vinegar
  • 1/2 tsp. sesame oil

Instructions

  • Preheat oven to 425°F.
  • Combine Maple Miso Sauce in a small mixing bowl and whisk all together.
  • Fold two 15-inch 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.
  • 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.

Quick Tip

  • Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
  • Adjust the cooking time if you add other kinds of vegetables or fish.