The 3-Step Method for Roasting Perfectly Crispy Frozen Vegetables
There’s no denying the convenience and affordability of frozen vegetables, especially right now. But, growing up, I didn’t have a very high opinion of them. That’s because the ones I ate had been cooked in the microwave until mushy and limp — which is a shame because frozen vegetables can be really, truly delicious. The secret is an easy, three-step method that ensures roasted perfection every time.
1. Preheat your pan with fat.
You want your baking sheet nice and hot before those frozen vegetables get tossed onto it. This allows the vegetables to defrost almost immediately and start cooking. Stick your baking sheet in the oven with a drizzle of olive oil or coconut oil while the oven preheats, and it will be ready for you once the oven is at temperature.
2. Roast in a hot oven.
Just like fresh vegetables, frozen vegetables need a good amount of heat in order to get caramelized and perfectly roasted. Don’t be afraid to crank up your oven to 450°F to roast frozen vegetables. The high heat helps to evaporate any lingering condensation that might be on the frozen vegetables so they’ll roast instead of steam.
3. Use plenty of fat.
Toss the frozen vegetables with a tablespoon or two of olive oil or another vegetable oil like coconut before spreading them onto the oiled baking sheet. You want the vegetables to be completely coated with thin layer of oil. This not only ensures that they’ll cook and crisp up evenly, but it infuses flavor into every bite. And don’t forget to season with salt and pepper once they come out of the oven.
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