Spring Vegetable Bundles Recipe

Recipe By Slurrp

Spring Vegetable Bundles are a delightful and healthy side dish that showcases the vibrant flavors of fresh spring vegetables. This recipe combines tender asparagus, sweet peas, and baby carrots, all wrapped in a delicate phyllo pastry. The bundles are baked to perfection, resulting in a crispy golden crust and tender, flavorful vegetables. These bundles make a beautiful presentation and are perfect for spring gatherings or as a light and refreshing addition to any meal.

4.7
22 Rating -
Rate
Vegdiet
20minstotal
15minsPrep
20m.total
15m.Prep
Spring Vegetable Bundles
plan
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ingredients serve

Ingredients for Spring Vegetable Bundles Recipe

  • 0.08 bunch Asparagus, Trimmed
  • 0.08 cup Sweet Peas
  • 0.08 cup Baby Carrots
  • 0.33 Sheets Phyllo Pastry
  • 0.33 tablespoon Melted Butter
  • As required Salt, To Taste

Directions: Spring Vegetable Bundles Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large pot of boiling salted water, blanch the asparagus, peas, and carrots until just tender, about 2-3 minutes. Drain and set aside.
  • STEP 3.Lay out a sheet of phyllo pastry and brush it with melted butter. Place another sheet on top and repeat the process until you have 4 layers of phyllo.
  • STEP 4.Cut the phyllo into 4 equal squares. Place a small bundle of vegetables in the center of each square and fold the corners over to create a bundle. Brush the bundles with melted butter.
  • STEP 5.Transfer the bundles to the prepared baking sheet and bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
  • STEP 6.Serve the spring vegetable bundles warm as a side dish or appetizer. They can be enjoyed on their own or paired with a dipping sauce of your choice.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

Cooking Tips

  • Be careful not to overcook the vegetables during the blanching process. They should be tender but still have a slight crunch.
  • If you prefer a lighter version, you can brush the phyllo pastry with olive oil instead of melted butter.
  • Feel free to customize the vegetable filling based on your preferences and what is in season. Other options include zucchini, bell peppers, or green beans.

Storage and Serving

  • Serve the spring vegetable bundles as a side dish with grilled chicken or fish for a complete meal.
  • These bundles can also be served as an appetizer at parties or gatherings. Pair them with a creamy dip or a tangy vinaigrette for added flavor.
  • To make ahead, you can prepare the vegetable bundles and refrigerate them before baking. When ready to serve, simply bake as directed.
Nutrition
value
78
calories per serving
< 1 g Fat2 g Protein12 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    12g
  • Fiber
    3g

MacroNutrients

  • Carbs
    12g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    2mg
  • Vitamin A
    370mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp