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Epicurious

Oven Packet Vegetables

R. B.’s childhood campout hobo packet memories have inspired many of our favorite side dishes. He’s put just about every vegetable combo imaginable in a foil packet on the grill. Without added water, vegetables steam in their own juices and roast beautifully over the direct high heat of the grill. Even better and easier than the grill is the even heat of a hot oven. If there were a hobo packet merit badge, R. B. would have definitely earned it.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 pound of vegetables per packet, cut into slices, wedges, or chunks as necessary (try Brussels sprouts, broccoli florets, carrots, parsnips, sweet potatoes, winter or summer squash, fingerling or waxy potatoes, fennel, turnips, beets, cabbage, onions, bell pepper, eggplant, tomatoes)
2 tablespoons olive oil, vegetable oil, or butter
Kosher salt and black pepper
Optional seasonings include cheater dry rubs, smoked paprika, dried herbs, minced fresh garlic, smoked salts, and seasoning blends

Preparation

  1. Step 1

    HEAT the oven to 450°F.

    Step 2

    PLACE the vegetables in a single layer on a large piece of heavy-duty foil or in a foil 10 x 12-inch roasting or lasagna pan. Toss them with the oil, salt and pepper to taste, and whatever seasonings you want. Seal the foil tightly or cover the pan tightly with foil.

    Step 3

    PLACE the packet directly on the oven rack or on a baking sheet. Roast for 30 to 45 minutes. When you can smell their aroma, the vegetables will be tender and cooked.

    Step 4

    For extra browning, Open the foil packet and continue roasting until lightly browned, 5 to 10 minutes.

  2. Oven Potatoes

    Step 5

    If you want potatoes with more crust, cook them in an open roasting pan. Cut 2 pounds (about 8 medium) waxy potatoes into bite-size pieces and put them in a roasting pan. Drizzle with about 3 tablespoons of oil and stir to coat the potatoes. Sprinkle with salt and, if you like, either smoked paprika or about 2 tablespoons of dry rub. Bake at 450°F for 45 minutes to 1 hour. Stir occasionally. Serve oven potatoes hot, warm, or chilled in Potato Salad (page 163).

Cheater BBQ
TagsBrussels SproutVegetableBroccoli/BroccoliniCarrotRoot VegetableParsnipSweet PotatoPotatoSquashSummer SquashFennelTurnipBeetCabbageLeafy GreensOnionBell PepperEggplantTomatoPaprikaHerbs & SpicesGarlicSideLunchDinnerGluten FreeVegetarianVeganDairy FreeNut FreeEasyRoastCookbooks
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