Asian Veggie Packets

Name: Asian Veggie Packets
Yield: 4
Ingredients: 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 by Reynolds KitchensR from allrecipes.com

Dinner,Side Dish

Ingredients

4 servings

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2 sheets (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
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2 tablespoons butter, melted
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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2 tablespoons packed brown sugar
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4 medium carrots, peeled and sliced thin

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6 ounces snow peas
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8 ounces white button mushrooms, sliced
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4 scallions (green onions), sliced thin
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1 (1 inch) piece fresh ginger, peeled and minced
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2 cloves garlic, minced
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4 teaspoons sesame seeds

Instructions

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 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.
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.