METHOD

1. Preheat oven to 180°C (fan-forced). Cut 4 x 30cm x 40cm sheets of non-stick baking paper+. 
2. To make the green beans with burnt butter and toasted almonds, place the beans in the middle of the prepared baking paper. 
3. Place the butter in a small saucepan over medium heat and cook for 1–2 minutes or until the butter starts to foam and turning a golden colour. Add the lemon juice and remove from heat. Add almonds and stir to coat. 
4. Pour the butter and almonds over the beans and top with salt and pepper. 
5. Wrap the beans and fold the ends to enclose. Place on a baking tray and bake for 6–7 minutes or until cooked to your liking. Serves 4
6. To make the brussels sprouts with miso, maple and ginger, place the brussels in the middle of the prepared baking paper. 
7. Place the miso, mirin, maple syrup, sesame oil and shredded ginger in a saucepan and cook for 3–5 minutes or until the mixture has reduced. Pour over the brussels. 
8. Wrap the brussels and fold the ends to enclose. Place on a baking tray and bake for 13 minutes or until cooked to your liking. Serves 4
9. To make the potato gratin, place the potatoes in the middle of the prepared baking paper. 
10. Place the gruyere, sour cream, chives and salt and pepper in a bowl and mix to combine. Top the potatoes with the gruyere mixture. Wrap the potatoes and fold the ends to enclose. Place on a baking tray and bake for 45 minutes or until cooked to your liking. Serves 4

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Chris Court