Roasted Frozen Vegetables
These roasted frozen vegetables will make you want to eat those veggies a lot more often! It's super healthy and quick to put together whether cooking for one or a large group.
Equipment
- a x-large or jumbo sheet pan
Ingredients
- 2 pounds frozen vegetables, (a mix of broccoli, cauliflower, and carrots) - do not thaw.
- 5 tablespoons olive oil
- ½ teaspoon black pepper
- ⅛ teaspoon ground paprika
- 1½ teaspoons onion powder
- 1¼ teaspoons garlic salt, (use less or more according to your taste)
- ¼ teaspoon dried thyme
Instructions
- Set the oven to 450°F. Put the sheet pan on the top rack (in the upper third of the oven) and warm it up.
- In a large bowl or zip lock, add frozen vegetables and all of the remaining ingredients. Stir well to combine.
- Remove the hot sheet pan from the oven. Carefully put the seasoned frozen vegetables onto the sheet pan, in a single layer with nothing overlapping.
- Roast the vegetables for 20-30 minutes or longer as needed (depending on the size of your veggies) until they crisp up (on the edges). Flip the vegetables and rotate the pan every 10 minutes.
Notes
- Don't thaw the vegetables beforehand. Just cook the frozen veggies straight from the freezer to the oven. Thawing the veggies before roasting will make them lose their crunchy texture.
- Choose vegetables of equal sizes. To ensure the vegetables cook at the same rate, pick frozen vegetables that are in a similar size.
- Do not use the crumbs/crumbles. At the bottom of the bag are usually smaller crumbs and crumbles. Don't use those, only cook the bigger pieces.
- Do not throw the seasoning on all at once. Use a small spoon or your fingers to gradually sprinkle the seasoning over all of the vegetables. You also need to stir and toss the vegetables often to ensure they are properly seasoned on all sides.
- Do not line the pan. Lining your sheet pan with baking paper may make it easier to clean. However, for maximum browning, skip the lining and let the vegetables have full contact with the hot sheet pan.
- Use a large-rimmed baking sheet. For optimal browning and to prevent vegetables from steaming use a large-rimmed baking sheet. The vegetables must be cooked in a single layer with enough room between one another. Do not overcrowd the pan, use multiple sheet pans or cook in batches if needed.
- Roast on the top rack. Place the pan on the top rack, which should be in the upper third of the oven. Since heat rises it delivers top-down heat that's perfect for crisping thinner or lighter cooking foods.
- Storage. Let your roasted vegetables cool to room temperature. Place the roasted vegetables in an airtight container. Properly stored, it can last up to 3 days in the freezer. Please keep in mind that roasted vegetables do not freeze well.
- Reheat. To reheat roasted vegetables and make them crisp back up again, put the leftover on a baking sheet and bake in the preheated oven at 400°F for 5 minutes or longer until hot and crispy on the edges.
- Product. I used a combination of broccoli, cauliflower, and carrots. I purchased these frozen mixed veggies from Costco.
Nutrition
Calories: 202kcalCarbohydrates: 21gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 556mgPotassium: 329mgFiber: 6gSugar: 0.04gVitamin A: 7701IUVitamin C: 16mgCalcium: 42mgIron: 2mg
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