- In a bowl mix all ingredients, toss with oil and season with salt and pepper.
- Scoop the veggies onto the tin foil. Wrap tin foil up and around the veggies closing tight to trap moisture.
- I recommend cooking this over a fire or on the second rack of a closed grill.
- Check on the tenderness of the vegetables after 20-25 minutes. Continue cooking until the potatoes and sprouts are fully cooked.
- Avoid burning the foil over direct contact with your camp fire.