asian veggie packets

Ingredients

• Servings: 4
• 2 sheets (18x15 inches each) reynolds wrap® 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

Recipe

• preheat oven to 450 degrees f. mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
• 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.
• bring up sides of 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.
• 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.