How to Roast Frozen Vegetables
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5
How to Roast Frozen Vegetables
Description
The recipe begins by preheating the oven to 450°F and warming a baking tray to ensure immediate sizzle when the vegetables hit the hot surface. Frozen vegetables are tossed in olive oil with salt and black pepper for seasoning, then arranged in a single layer without overlapping. Roasting time varies by vegetable, typically between 15 and 30 minutes, allowing the edges to crisp while the interiors cook through.
This approach yields roasted vegetables with a combination of tender centers and caramelized, crisp edges. It’s a simple way to elevate frozen vegetables into a flavorful side dish without thawing them first.
Roasted frozen vegetables are best served fresh from the oven but can be refrigerated in an airtight container for up to three days and reheated as needed. Refreezing is not recommended, as it may negatively affect texture.
Ingredients
- 2 cups frozen vegetables of your choice
- 2 tablespoons olive oil
- Pinch salt
- Pinch black pepper
Instructions
- Preheat oven to 450°F. Place a large baking tray in the oven to warm up.
- In a large bowl, toss the frozen vegetables in olive oil, salt and pepper.
- When the tray is hot, carefully transfer the seasoned vegetables onto the tray and spread out into an even layer, making sure the vegetables are not overlapping.
- Roast for 15 to 30 minutes depending on the vegetable.
Notes
- Do not refreeze leftovers to maintain vegetable texture.
- Store cooked roasted vegetables in an airtight container in the refrigerator and consume within three days.
- Use a sufficiently hot baking tray to help vegetables roast evenly and develop crispy edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 193mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 4621IU | 92% |
| Vitamin C | 9mg | 10% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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