Healing Recipes: Easy Frozen Roasted Vegetables

Saturday, February 3, 2024

Easy Frozen Roasted Vegetables

16 oz frozen veggie of choice
2 Tbsp avocado oil
1/2-1 tsp Himalayan pink salt

INSTRUCTIONS

Preheat the oven to 450F. Place the sheet pan in the oven so it warms up while the oven preheats.
When the oven is hot, remove the veggie(s) of choice from the freezer. Add the veggies to a large mixing bowl.
Break up any veggies stuck together. Remove any ice chunks on the veggies.
Toss the veggies with salt and oil. I also love to add a few chopped garlic cloves for extra flavor.
Remove the sheet pan from the oven with a hot pad holder. Line the sheet pan with parchment paper (if using, see note below). Spread the veggies on the sheet pan in a single layer.
Roast the veggies for about 15-30 minutes (depending on the vegetable, see note below).
After removing from the oven, the veggies are ready to enjoy! Store leftovers in the fridge for up to 4 days in an airtight container.

NOTES

The nutritional value is based on frozen broccoli as the vegetable. The amount of carbs, fiber, protein will change based on the vegetable you choose to roast. See nutritional facts on the back of the veggie bag for info about a specific veggie(s).

Parchment Paper: Not using parchment paper makes the frozen veggies crispier and allows the veggies to brown evenly.

How long should you cook a specific vegetable?

Soft, small, or quick-cooking veggies, like corn or peas or zucchini only need about 15-18 minutes. Stir peas and corn often while cooking.
Hearty vegetables, like cauliflower, sweet potatoes, and butternut squash need closer to 30 minutes to cook.
Florets, like frozen cauliflower and broccoli, need about 20-25 minutes to cook.

Pro Tips

Don’t unthaw freezer vegetables. It’s best to roast frozen vegetables straight from the freezer.
Preheat the Sheet Pan. Starting with a hot sheet pan or baking sheet helps speed up the cooking process, allowing the veggies to instantly start cooking the moment they hit the oven.
Parchment Paper. I always line my sheet pan with parchment paper before cooking a vegetable for easy clean up (you’ll notice this in the photos). Not using parchment paper (or foil) makes the frozen veggies crispier and allows the veggies to brown more evenly. So if you want browner/crispy vegetables, skip the parchment paper.
Mix Different Vegetables. If you’re cooking multiple veggies on one sheet pan, make sure the veggies are relatively the same size and thickness. For example, don’t roast corn kernels and butternut squash chunks on the same pan. The corn will cook much faster than the squash. In this case, use two baking sheets.
Don’t Overcrowd. Line the sheet pan with a single layer of vegetables. Overcrowding the pan will steam the veggies resulting in soggy vegetables. Make sure there is space between the veggies.
Use a Higher Temperature. Roasting the frozen vegetables at 450F quickly cooks the veggies, allowing them to crisp up and brown (which adds delicious flavor to any vegetable).

NUTRITION

https://livesimply.me/wprm_print/89685

Healing Recipes