November 21st, 2024
Recipes
How to: Roast Frozen Vegetables
Valentina P
- Difficulty
•
- Time 20"
No more soggy frozen vegetables. With very minimal effort (literally just dump it on a baking sheet), you can transform limp frozen vegetables into crispy, roasted goodness. No thawing required. This technique will work with most any cruciferous frozen vegetable: broccoli, cauliflower, green beans, and brussel sprouts.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (16 ounce) bag frozen vegetables (such as broccoli or green beans)
- 2 tablespoons cooking oil
- 1/4 teaspoon garlic powder (optional)
- salt & pepper, to taste
Instructions
- Step 1: Preheat the oven to 450°F.
- Step 2: Toss together the still-frozen vegetables, olive oil, salt, pepper, and optional garlic in a large bowl. Spread the frozen vegetables evenly across the sheet. Break apart any large clumps with your hands.
- Step 3: Roast the vegetable for 13 to 15 minutes, flipping them over halfway through the cooking time. They will be ready when they have crisp, roasted edges. Note: Large frozen vegetables (such as big florets) will need an additional 5 to 10 minutes.
- Serve: Enjoy your easy roasted vegetables with an extra drizzle of olive oil and perhaps a fresh squeeze of lemon.
Nutrition
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How to: Roast Frozen Vegetables
PT20M 1 (16 ounce) bag frozen vegetables (such as broccoli or green beans) 2 tablespoons cooking oil 1/4 teaspoon garlic powder (optional) salt & pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
