Emily's Tip for Asian Veggie Packets

Ingredients

• 2 tablespoons brown sugar packed
• 2 tablespoons butter melted
• 4 medium carrots peeled sliced thin
• 1 inch ginger fresh minced peeled
• 2 cloves garlic minced
• 2 tablespoons rice vinegar 
• 4  scallions sliced thin (green onions)
• 4 teaspoons sesame seed 
• 6 ounces snow peas 
• 2 tablespoons soya sauce 
• 8 ounces button mushrooms white sliced

Equipment

• bowl
• baking sheet
• oven
• knife
• aluminum foil

Directions

1. Preheat oven to 450 degrees F.
2. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
3. Mix remaining ingredients in a large bowl.
4. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
5. 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.
6. Place packets on baking sheet with 1-inch sides.
7. 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.