Foil-Steamed Spring Veggies Recipe

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Foil-Steamed Spring Veggies
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  1. In a large pot of boiling water, blanch pearl onions for 2 minutes, drain.
  2. Cut off root end and gently squeeze to remove skin.
  3. In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again.
  4. Snap tough ends from asparagus.
  5. On large piece of heavy duty foil, arrange veggies in a single layer.
  6. Sprinkle with water, dot with butter and add bay leaf, salt and pepper.
  7. Fold foil over veggies and seal.
  8. Bake in 375 oven for 20 to 30 minutes or until veggies are tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 59.67 Kcal (250 kJ)
Calories from fat 17.28 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 5.09mg 2%
Sodium 240.65mg 10%
Potassium 267.16mg 6%
Total Carbs 9.49g 3%
Sugars 5.1g 20%
Dietary Fiber 3.23g 13%
Protein 1.73g 3%
Vitamin C 6.6mg 11%
Vitamin A 0.6mg 20%
Iron 1.3mg 7%
Calcium 37.5mg 4%
Amount Per 100 g
Calories 42.58 Kcal (178 kJ)
Calories from fat 12.33 Kcal
% Daily Value*
Total Fat 1.37g 3%
Cholesterol 3.63mg 2%
Sodium 171.72mg 10%
Potassium 190.64mg 6%
Total Carbs 6.77g 3%
Sugars 3.64g 20%
Dietary Fiber 2.3g 13%
Protein 1.23g 3%
Vitamin C 4.7mg 11%
Vitamin A 0.4mg 20%
Iron 1mg 7%
Calcium 26.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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