For such a long title name, this recipe was extremely easy to prepare. It’s really just another way to oven roast vegetables without browning them too much. At least, that’s what happened in my case. For instance, here’s a photo of my veggies cooked en papillote:
Not too shabby, right? But, I happened to run out of aluminum foil halfway through my prep, so I had to roast the remainder of the veggies without the security of the foil tent. Here’s how those turned out:
The brown sugar plus the direct heat gave the veggies, especially the Brussels sprouts, a nice brown crust which is kind of nice. It actually makes the veggies look cooked as opposed to the “clean” cafeteria-esque en papillote bites. If I had to choose, I’d stick with the open oven roasting method and save my aluminum foil for outdoor grilling purposes.
These brown sugar squash, Brussels sprouts & apples en papillote were made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.