ROASTING FROZEN VEGGIES

“I shot my first turkey yesterday.  Scared everyone in the frozen food aisle.”

The other day I had this craving for roasted veggies but no fresh veggies in the house.  So I asked myself, “Self, is it possible to roast frozen veggies?”  I had a lot of frozen veggies in the house.

I would have asked Siri, who is now a British gentleman on my iPhone, but he keeps turning me down for dates so I’m giving him the cold shoulder.  Anyway, he generally sends me to Google, listing links I might try for answers to all my important questions.  (My opinion)  I simply went around him and went right to Google all by my own self.

Yes!  It’s rather simple to roast frozen veggies.  And here’s how –

INGREDIENTS:

frozen veggies of your choice

oil in a spray can

oil, of your choice in a bottle.  I used avocado oil.

salt & pepper

baking pan

parchment paper

stove

oven

kitchen

I just added some of those last things on the list so the recipe would seem more important with all those ingredients.

DISTRUCTIONS:

DO NOT preheat the oven!  Cover the baking pan with parchment paper.  Spray it with the spray oil.  Spread out the veggies on the pan.  Splash a bit of oil from the bottle onto the veggies and sprinkle on a little salt and pepper.  Here I mixed them up a bit so the sprinkled on oil would spread itself around.

rst veggie

My choices for frozen veggies were some peppers, a bit of cauliflower and broccoli, and a few green beans on the top.  At this point place the pan of frozen veggies into the cold oven.  Now, because you waited so patiently, you can turn the oven on and set it at 400 degrees.  Whew!

When the chime or annoying screech goes off to let you know that the oven has reached 400 degrees, set the timer for 20 to 25 minutes.  I like my veggies with a bit of color so I set the timer for 25 minutes.  And voila!

done oven

You can see with your own eyes that these veggies are roasted to perfection!  After they cooled a bit I put them into jars, put a lid on them, and stored them in the fridge.  They are a great start to a meal.

I took some curried chicken out of the freezer and after it thawed in the fridge I mixed some with about a cup of the veggies.  Yummy!  This shall probably be my new go-to way to roast veggies.

Full Disclosure – I sautéed an onion and some mushrooms in a separate pan.  The onion wasn’t frozen so I didn’t want to put it with its frozen friends.

I think the magic of this method is that the slowly heating oven evaporates a lot of the moisture from the veggies so they can roast properly.  Or not.  But if enough of us spread this theory it just might become a new belief.  Oh, the power!

Loveya – The Grandma

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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