What to do with a little of this, a little of that in your veggie crisper? If you're lucky, like Dorie, your thises and thats end up perfectly complementing each other, as with these brussels sprouts and squash. If not, well, douse everything with olive oil and roast in the oven, without "papillote". Some of my best veggie melanges are accidental, and roasting is a great way to try some of those root veggies that may not yet be regulars in your kitchen: rutabegas, parsnips, turnips, beets and the like.
When I wrap food for baking, I use parchment because its easy to work with and is beautiful at the table. Just tear off a square, place veggies near center, fold parchment over in half, trim corners so that you have somewhat of a semi-circle, then crimp the edge -- I've included detailed instructions in my post for Present Fish. Have fun and get creative w/your presents!
Recipe for Brown Sugar Squash and Brussels Sprouts en Papillote, p. 352 from Around My French Table, by Dorie Greenspan