This dish is braised in the oven before being moved to single-serve aluminum foil containers—perfect for camping trips or any day you need a side dish.

INGREDIENTS | MAKES ABOUT 10 SERVINGS

• 1 pound baby carrots, peeled
• 1 pound young parsnips, halved
• 1 pound fingerling potatoes, halved
• 1 red onion, sliced
• 10 stalks celery cut in 1" pieces
• 1 12-ounce container cherry tomatoes
• 10 teaspoons vinaigrette
• 2 teaspoons garlic, chopped
• Salt, to taste
• Pepper, to taste

1. Preheat your oven to 400 °F. Oil a large roasting tray and set aside.

2. Toss vegetables with half the vinaigrette, coating them evenly.

3. Transfer vegetables to tray and cook for 20 minutes, stirring regularly. They will not be completely tender.

4. Set out 10 pieces of aluminum foil about 12–14" long. Put equal portions of the vegetable blend on each piece of foil.

5. Add 1 teaspoon fresh vinaigrette to each package. For extra flavor, include a sprig of fresh rosemary or other herb. Wrap the herbs into an envelope-style bundle and wrap with a second layer of aluminum foil. Label and freeze.

6. To cook, defrost and return to a 400 °F oven or a hot grill for another 20 minutes.