Bid adieu to rubbery, soggy vegetables. Follow these instructions to roast frozen vegetables and make them crispy and delectable.
Although I am a fervent supporter and grocery shop weekly at my local market, my freezer is also stocked with frozen vegetables.
I was taught that veggies are flash-frozen at the height of ripeness, which means they keep as many nutrients as their fresh counterparts, while I studied dietetics in college. I’ve never forgotten this. Although I used to eat frozen veggies that had been microwaved, I now realize that roasting frozen vegetables is the best way to make them taste as good as possible. I’ve discovered a few things that have made a huge difference throughout the years. You want roasted vegetables that are crispy rather than soggy or rubbery. To roast frozen vegetables, follow these five suggestions:
White dishes with frozen corn, green beans, broccoli, and Brussels sprouts
1. Choose the proper frozen vegetables to buy: Bagged frozen vegetables are usually preferable to boxed frozen vegetables since you can prepare just the amount you need without having to thaw the whole box. I also prefer frozen vegetables that aren’t already seasoned so that I can add my own seasonings to make them more flavorful and regulate how much salt is on them.
2. Avoid thawing frozen veggies. Because frozen vegetables are icy, they inevitably melt when left out on the counter or in the refrigerator overnight, resulting in soggy vegetables. They will still cook up to be soggier than if you cooked them directly from the freezer because they have already absorbed a significant amount of water.
3. Increase the oven’s temperature: I cook frozen veggies at 450°F, while I roast fresh vegetables at 425°F. Instead of steamed veggies, you want roasted vegetables that are crunchy and have browned areas. The frozen vegetables I stated earlier will roast rather than steam, thanks to the speedy evaporation of the ice by this extra-high heat.
4. Preheat the baking sheet as the oven heats up by putting a baking sheet with a rim in the oven. Another approach to avoiding cooking frozen vegetables is to do this. As soon as the frozen vegetables are spread out onto a hot baking sheet, they will begin to cook without waiting for any extra moisture to evaporate.
5. Use plenty of oil and seasonings: Toss frozen vegetables with plenty of oil (preferably olive oil) and you can also season them with salt and pepper before roasting. They will fry up to be crispy because of the oil. Additionally, given that frozen vegetables have been sitting in the freezer for some time, they can benefit from a generous dash of salt and pepper to enhance any bland flavors. Check your spice cabinet as well. Just a handful of the items I frequently use include garam masala, smoked paprika, garlic powder, and chili powder.