ffwD: Brown Sugar Squash, Brussels Sprouts & Apples En Papillote

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.

58 Comments (+add yours?)

  1. Mary
    Feb 01, 2013 @ 11:55:00

    I just love food like this – delicious, great flavors and really healthy –
    Mary x

  2. Alex @ Cookie Dough Katzen
    Feb 01, 2013 @ 12:09:49

    I didnt’ know foil could be so useful! Love the color of the veggies- looks so good.

  3. oneexpatslife
    Feb 01, 2013 @ 13:35:25

    That does seem to be the general consensus: good, but roasted is better.

  4. Norma Chang
    Feb 01, 2013 @ 13:57:06

    I don’t like my veggies charred so I will go with the en papillote.

  5. sugaredpecan
    Feb 01, 2013 @ 14:04:59

    These are my favorites and such pretty colors!

  6. Bianca @ Confessions of a Chocoholic
    Feb 01, 2013 @ 14:59:19

    I haven’t cooked “en papilotte” style in a while, thanks for reminding me!

  7. bakeawaywithme.com
    Feb 01, 2013 @ 15:14:36

    I prefer the open roasting of veggies, too. However, this was quite good and I did enjoy the easy cleanup! Happy Groundhogs day!!

  8. moderngirlnutrition
    Feb 01, 2013 @ 15:55:59

    Love this! Brussels are so good:) Especially sweet!

  9. Alison
    Feb 01, 2013 @ 16:00:21

    Brussel Sprouts rock no matter how they are cooked. But yours look really good. I love the colour of them and am now craving them!! Thanks for sharing.

  10. apuginthekitchen
    Feb 01, 2013 @ 16:03:18

    The color is amazing, I really love cooking meat, fish and veggies en papillote. You retain the nutrients and I think the flavor is intensified plus it’s a great way to keep the fat at a minimum.

  11. Hotly Spiced
    Feb 01, 2013 @ 16:04:39

    Those vegetables look incredible and they are in such a range of wonderful colours xx

  12. Geraldine Saucier
    Feb 01, 2013 @ 16:09:02

    Nest time I make this dish, I will have to try them without the foil. I love the crustiness of the veggies.

  13. Natalie
    Feb 01, 2013 @ 17:34:29

    Super healthy and creative way of cooking the veggies!

  14. tracy
    Feb 01, 2013 @ 17:41:47

    Your dish looks delicious. I have actually never tried brussels sprouts but with brown sugar they couldn’t be bad right?

    Tracy @ Sunny Days and Starry Nights

  15. Andi winslow
    Feb 01, 2013 @ 18:53:52

    The colors are so pretty, Hate to admit but I have never cooked or eaten Brussels sprouts! Me bad. I need to try them. I just learned to cook and eat aspargus and loved it. Have a great weekend. Andi

  16. cecilia
    Feb 01, 2013 @ 19:25:06

    I am most definitely a lack of foil girl and instead of brown sugar i use honey. I am completely addicted to roast vegetables and roast absolutely everything given half a chance, i would gobble these straight out of the pan! c

  17. Sara
    Feb 01, 2013 @ 19:25:29

    Open-roasting is the best way to go, I think. I love how bright and pretty the veggies are in the papillote, but roasting just brings out more flavor. Either way, it was so easy, I don’t really care how it was cooked! I’d definitely do it again.

  18. nana
    Feb 01, 2013 @ 19:44:07

    Such beautiful photos, the colors are so alive. This was an easy recipe to prepare
    and we truly enjoyed it. Have a great weekend.

  19. Cher
    Feb 01, 2013 @ 20:52:52

    I am sure the roasted ones were the winner, but I do love this technique for its ease of cleaning.

  20. Lara Klein
    Feb 01, 2013 @ 22:36:25

    This is absolutely stunning!

  21. My Kitchen Stories
    Feb 01, 2013 @ 22:47:01

    I really like the ones cooked without the security blanket!

  22. muppy
    Feb 01, 2013 @ 22:53:20


  23. Elaine
    Feb 02, 2013 @ 01:42:21

    Both versions look really good, but I am sure the roasted ones were ever so much sweeter. I bet the little bit of crunch was tasty.

  24. Elaine
    Feb 02, 2013 @ 01:43:44

    Oh, just a tip if you want to try Martha wrap or parchment paper to line the pan the next time you make brownies. Use small bull nose clips to hold the wrap or paper. The clips don’t melt in the oven and keeps them both from curling. Have a great weekend!

  25. Food,Photography & France
    Feb 02, 2013 @ 02:10:41

    I much prefer them roasted to en papillote. They need the sugars and caramelisation that comes with roasting, in my view. Nice pics:)

  26. katya kitchen
    Feb 02, 2013 @ 04:36:59

    I love your colorful plate! Healthy!:)

  27. thatskinnychickcanbake
    Feb 02, 2013 @ 07:31:21

    I love that you have a compare and contrast with this recipe! It looks like roasting is the obvious winner πŸ™‚

  28. rebeccasubbiah
    Feb 02, 2013 @ 09:01:58

    i need to do more veggies like this and you can get coffee filters in indian stores

  29. couturetrend@hotmail.it
    Feb 02, 2013 @ 10:50:56


    Kiss of CoutureTrend


  30. Sammie
    Feb 02, 2013 @ 11:58:03

    oh lala! yummy yummy! This looks really healthy AND easy! Perfect for everyday meals

  31. betsy
    Feb 02, 2013 @ 12:34:31

    I love your comparison shots. If I had to choose, I’m with you. I’d go for caramelized open roasted veggies, though the en papillote were definitely a tasty option.

  32. Kristi @ My San Francisco Kitchen
    Feb 02, 2013 @ 15:54:45

    I love easy, healthy recipes. I just recently started eating brussels sprouts more, thanks for the recipe!

  33. Lola
    Feb 02, 2013 @ 16:52:13

    I think we all enjoyed this one! It was a pleasant change from some of last month’s recipes! Yours look delicious!

  34. Cakelaw
    Feb 02, 2013 @ 17:43:58

    Good to hear you enjoyed the veg both ways. I really liked this.

  35. Shut Up & Cook
    Feb 02, 2013 @ 18:18:30

    Love that little element of crunch. Definitely how I like my veggies.

  36. Inger Wilkerson
    Feb 02, 2013 @ 21:09:22

    Interesting experiment (and perfect for winter)!

  37. Betty
    Feb 02, 2013 @ 21:58:47

    I think I’d prefer the browned ones as well, but both look scrumptious and easy to make. πŸ™‚

  38. Sara
    Feb 02, 2013 @ 23:23:42

    These look awesome! I think I’d like the regular roasted version better too. The addition of apples to the veggies sounds fantastic!

  39. Three Well Beings
    Feb 03, 2013 @ 00:52:09

    I roast vegetables all the time without a tent, but I have never added some brown sugar. I can’t wait to try this. These look amazing! πŸ™‚

  40. triciaandnana
    Feb 03, 2013 @ 10:46:31

    I liked trying the packet route, if only for something different. Plus I would probably have not thrown in the apple, and definitely not thought of the sage- were it not for Dorie. I do like things caramelized so will probably go back to roasting my sprouts at least……nice to see your side by side comparison. And nice to not have liver or cellophane noodles involved πŸ™‚

  41. Ameena
    Feb 03, 2013 @ 10:53:34

    While both look good, the veggies minus the foil look even better! This s how I usually roast my vegetables and I have to say I love it. Adding an apple is a really good idea!

  42. Trevor Sis Boom
    Feb 03, 2013 @ 11:18:58

    I still have a bunch of these veggies left wrapped in packets I made already… but after reading everyone else’s posts I think I’m just going to open them up and roast them. I love having sage now to use with them. Oh, and can you believe that Martha makes a parchment and foil combo? The things you learn here. OK, well I’m off to buy some. πŸ™‚

  43. Simply Life
    Feb 03, 2013 @ 15:17:22

    oh what an interesting combo of ingredients!

  44. squishymonster
    Feb 03, 2013 @ 16:30:29

    What a fantastic approach to veggies =)

  45. jessica
    Feb 03, 2013 @ 23:45:39

    ty so much for your sweet comment on my last post! i looove brussell sprouts in fact i have been on quite the kick with them lately

  46. Beth
    Feb 04, 2013 @ 10:35:43

    How interesting that you tried these both ways. I’ve cooked en papillote before, and would happily eat them either way.

  47. Asmita (@FoodieAsmita)
    Feb 04, 2013 @ 10:56:30


  48. The Sketched Chef
    Feb 04, 2013 @ 13:53:14

    I think this is a great idea !
    It’s healty and tasty at the same time, delicious !

  49. Zoe
    Feb 04, 2013 @ 15:43:54

    Can’t live without foil these days… I can’t imagine running out of foil. Good that your vege “survive” and cooked well πŸ˜€

  50. Jessica Maher (@kbelleicious)
    Feb 04, 2013 @ 20:55:53

    such a comforting and hearty dish. just looks fantastic

  51. KitchenConundrum (@KitchConundrum)
    Feb 04, 2013 @ 21:37:19

    I like the idea of grilling the veggies too and also think roasting would be great!

  52. Reem
    Feb 04, 2013 @ 23:53:07

    I really enjoy ur posts for french fridays…
    This looks like a delicious yet simple n elegant dish.
    Really nice.

  53. Barbara Bamber | justasmidgen
    Feb 05, 2013 @ 00:24:34

    I agree with you, I think I prefer my roasted veggies a little more on the rustic side:) xx

  54. Amy (Savory Moments)
    Feb 05, 2013 @ 05:50:34

    I like the veggies combination here – some of my favorites!

  55. MarkD60
    Feb 05, 2013 @ 08:05:27

    Sounds delicious! I’m forwarding this page to my wife!

  56. Dara
    Feb 05, 2013 @ 08:30:38

    Brown sugar is so genius on roasted veggies. Just love the bit of caramelization I see.

  57. Tammy
    Feb 06, 2013 @ 22:12:29

    I love the brown! No foil here.

  58. Mary Hirsch
    Feb 09, 2013 @ 18:17:02

    I couldn’t agree more. Vegetables are better roasted – love the browned and carmelized taste.

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