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Veggies in a Packet

June 10, 2008 - 7:30am
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Veggies in a Packet


Nutrition Facts

Serving Size½ of recipe
Total Fat 31 g
Saturated Fat 14 g
Sodium 632 mg
Total Carbohydrate 34 g
Dietary Fiber 6 g
Protein 16 g

Servings and Times


Ingredients and Preparation

Celery root, peeled and sliced into small, thin pieces*]]>½ cup
Medium carrot, peeled and sliced1
Large sweet potato, peeled and diced½
Medium Yukon gold potato, scrubbed and sliced1
Zucchini, cut into thick slices½
Red onion, sliced½
Olive oil2 tablespoons
Kosher salt¼ teaspoon
Dash of freshly ground pepper
Aluminum foil
Goat cheese (or substitute another flavorful cheese, such as bleu)4 ounces

*The harder the vegetable, the smaller it should be cut so that everything cooks evenly.

  1. Directions
  2. Preheat oven to 400°F.
  3. Combine all of the vegetables and olive oil in a large bowl. Toss together and then season with salt and pepper. Toss again and then portion onto 2 large pieces (approximately 12 inches by 12 inches) of doubled up foil.
  4. Crumble cheese onto the top of the vegetables. Then fold up the ends of the foil and scrunch together to seal. Bake for 25 minutes. Open packets carefully to allow steam to escape. Slide veggies out of the packets and onto plates. Enjoy!

2 vegetables; 1.5 starches; 3 fats; 2 medium-fat substitutes

Side Suggestions: Crusty Bread

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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