Oven-Steamed Sweet Veggies

1 Aug

I stole this idea from an Eagle Scout. Which may make me a Very Bad Person, but so be it. It had to be done.

My son and I spent most of a week at Cub Scout camp in Goshen, Va., this July, and among the highlights of what was a truly spectacular, amazing week (I love, love, LOVE Scouts–best organization for boys and their families ever, in the history of the world) was this super simple veggie dish.

Most of our meals were served in the camp mess hall, you see, and many of those were, sadly, questionable as actual “food” goes. But the third night of camp was “foil packet night,” which was when each den received ingredients and aluminum foil and had at it with their campfires. Dinner that night was slightly chaotic, very late, and probably a wee bit dangerous, but terribly fun and actually delicious, mostly thanks to our den leader who’d done this before and came to camp prepared with spices and such.

I’ve adapted this to an oven, but you can chuck it on your own campfire or on your grill with the same results. The photo above is of the dish ready to cook; I was too busy eating the result to photograph it, you see. It’s sweet and soft and wonderful, and I ate it both as a side and as a topping for roasted chicken; each bite of chicken got a little onion and carrot on top, and it was stupifyingly good and comforting.

Grab your ingredients and give this a shot. You need:

1 onion, sliced into half-rings

1 carrot, sliced into discs or a few handfuls of baby-cut carrots

About 1 tbsp butter

About 2 tbsp brown sugar

A pinch of thyme or Italian seasoning

A pinch of salt

Heat your oven to 425 degrees (or so–cook less time at higher heat, and more time at lower), or preheat your campfire or grill. Line a small baking dish with foil, or spread two pieces of foil out on your work surface, overlapping them in the middle, to make a plate of sorts.

Lay your onion and carrot slices/pieces on the foil.

Cut the butter into tiny cubes and mix them up with the veggies. Add the brown sugar, toss everything together, and bring the foil up over the sides to make a bowl. Gently pour in a few tablespoons of water (you want steam, not boiling, so not too much), and fold the foil onto itself to make a packet, sealing up all the sides and the top. Put that into the oven or onto your fire/grill, and cook about 20 minutes, or until the veggies are soft and the onions have a golden hue to them.

BE CAREFUL opening the foil, y’all!! Steam is going to rush out the top and you do not want a burn!


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