Good Morning America Recipes

Guy Fieri's Camping Roasted Vegetable Pouches

Guy's Grub

Celebrity chef previews the tasty recipes in his new book, "Guy on Fire."
Difficulty: Easy
Cook Time: min

Guy Fieri is on fire in more ways than one. The celebrity chef is on top of his game with a newly-opened Las Vegas restaurant and a recently released cookbook, “Guy On Fire.” Try one his hot recipes for Camping Roasted Vegetable Pouches below.


  • Potatoes with Parmesan, Garlic and Rosemary:
  • 4 Yukon creamer potatoes
  • 2 tablespoons finely sliced sweet onion
  • 1 garlic clove, minced
  • 1/4 teaspoon chopped fresh rosemary
  • 1 tablespoon unsalted butter, cut into small cubes
  • 2 tablespoons heavy cream
  • 1 tablespoon grated parmesan
  • Kosher salt and freshly ground black pepper
  • Carrots with Cumin, Ginger and Honey:
  • 4-5 organic carrots, trimmed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1 tablespoon unsalted butter, cut into small cubes
  • 1 teaspoon honey
  • 1 clove garlic, smashed
  • 1/2 teaspoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Brussels Sprouts with Thyme and Garlic:
  • 6-8 Brussels sprouts, trimmed and cut in half
  • 1/4 teaspoon picked fresh thyme
  • 1 clove garlic, smashed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • Cooking Directions

    Start a good camp fire (in a cowboy cauldron or other grill) with wood and wait until flames die down and coals glow red with white ash. Lower a grilling rack so it sits about 4-5 inches above coals. Place a 12-inch cast iron skillet with lid on the grill to heat up.

    Take your ingredients from whichever combination packet you are making and toss together in a large mixing bowl. Ensure everything is coated evenly. Season well with salt and pepper.

    Tear off a large sheet of foil and fold in half to double up the layers. Place the ingredients in an even layer in the center of the foil. Place another single sheet of foil on top and fold up the edges to form a rectangle pouch about 9" by 6". Crimp the edges tightly so the pouches are well sealed.

    Place on the grill over medium-heat and cook for 15-18 minutes. When done, remove pouches from heat and cut open tops when ready to serve. Serve family style in the middle of the table or make an individual pouch for everyone to enjoy on their own plate.

    Recipe courtesy Guy Fieri with Ann Volkwein.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: campfire, aluminum foil

    Course: Side Dish

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