The whole en papillote thing has never really worked for me. Which is not to say that I don’t like foods cooked with this method, but that foods which I try to cook using this method, never actually seem to cook. I can’t tell you how many times I have removed half raw foods from my oven and just wanted to give up. But after much trial and more error, I have determined that it is not en papillote which is my problem, but rather, en aluminum foil. Some combination of an oven which is too weak and foil which is too strong has caused me much anguish.
But not this time! No, I’ve learned my lesson. So even though this week’s French Fridays with Dorie recipe, Brown-Sugar Squash & Brussels Sprouts en Papillote called for the use of aluminum foil, I used parchment paper. And not to get all pedantic but, isn’t that what en papillote means to begin with?
Anywho, setting that little rant aside for now, this week Dorie has us chopping up brussels sprouts & squash, wrapping them up in neat little packages, and roasting them in the oven. I’ll admit that I was mighty tempted to leave the papillote out all together and just roast those darn veggies. But then, it wouldn’t have really been a new recipe, because roasted squash or brussels sprouts (though admittedly not usually together) is one of our pretty standard sides.
So en parchment paper it was and both my husband and I agreed that it was pretty darn tasty. Better than simple oven roasted? No. But a nice alternative which I can see us using again.