How to: Roast Frozen Vegetables - Bravabod

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

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Freeze For 3 months

Best by 4-5 days


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  • 1 (16 ounce) pack frozen vegetables, do not thaw (such as broccoli, cauliflower, or green beans)
  • 2 tablespoons cooking oil
  • 1/4 teaspoon garlic powder (optional)
  • salt & pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 450°F.
  2. Step 2: Toss together the vegetables, olive oil, salt, pepper, and optional garlic in a large bowl. Spread the still-frozen vegetable evenly across the sheet. Break apart any large clumps with your hands.
  3. 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.
  4. Serve: Enjoy your easy roasted vegetables with an extra drizzle of olive oil and perhaps a fresh squeeze of lemon.
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How to: Roast Frozen Vegetables

PT20M 1 (16 ounce) pack frozen vegetables, do not thaw (such as broccoli, cauliflower, 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:

4 Servings

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Takes 1 min