Delicious Roasted Veggies
What You’ll Need:
5 minutes prep | 25-30 minutes cook
Makes 4-6 Servings
1 bag Frozen broccoli
1 bag Frozen cauliflower
Olive oil
Salt
Pepper
Garlic
Directions:
Preheat oven to 425F.
Place the frozen veggies (still frozen) in a large mixing bowl.
Drizzle with olive oil (about 2 Tbsp) and toss to coat veggies well.
Sprinkle with salt, pepper and garlic. Use at least 1/4 tsp of each, but you’re welcome to add more to your taste preference. Keep in mind salt and pepper can be added after roasting if necessary. Toss to coat well with the spices.
Place the well coated veggies on a baking stone or cookie sheet. If using a cookie sheet, cover the sheet with parchment paper or foil to prevent sticking and messy clean up.
Roast uncovered for 25-30 minutes or until the edges are browned and slightly crunchy.
You can use this roasting technique for many vegetables: brussel sprouts, peppers, onions, sweet potatoes (small chunks), turnips, zucchini, etc.
Short on Time? You can microwave your vegetables for 2-3 minutes to thaw or place them in the fridge to thaw through the day if you’re the planning type! Cut roasting time to 15-20 minutes.
Have an Air-fryer? Veggies are great this way too! 400F for 20-25 minutes or until the edges are brown and crispy!
