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Asian Vegetable Packets

  • Cook Time: 15 - 20 minutes
  • Servings: 4
  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 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    to 8 oz. snow peas
  • 8    oz. 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


Step 1

PREHEAT oven to 450°F. MIX melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.

Step 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.

Step 3

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.

Step 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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