When you were a kid, and your mom needed to add a last-minute veggie side dish to dinner, chances are she did one of two things: (a) opened up a can of veggies and boiled them, or (b) opened up some frozen veggies and boiled them. Like most other kids, you probably staged a coup at the dinner table, which most likely ended in tears and/or an empty stomach.
Then... you became an adult and realized that Mom was just trying to keep your meals balanced as best she could with a busy schedule. Soon, you found yourself in a similar place - eating dinner at home is healthier and much easier on the wallet, but some nights you're too tired to cook a meal from scratch (even a Slacker Gourmet meal), or you just don't have the right ingredients on hand.
In our house, when we have one of those nights, our go-to meal is either chicken sausage or bratwurst, and some kind of frozen seasoned veggie blend. However, since the hubby has some food sensitivities, that narrows the field to about 2 - 3 types of seasoned veggie blends, and we get tired of them pretty quickly. Plus, they've still got a bit more salt and not-entirely-wholesome ingredients than we'd like. So what's a Slacker Gourmet supposed to do?
Canned vegetables? NOPE. They're generally loaded up with salt (yes, I know they make no-salt-added varieties), and the texture, even before you cook them, is not quite right. They have a strange, mushy texture and slightly tinny taste. No thank you.
Plain frozen vegetables, on the other hand, have the potential to be a blank canvas in the right application. They're completely unseasoned, they're already cut up, it doesn't matter if they're in-season or not, and they've already been blanched before they are frozen (meaning they are partially cooked even before you get your hands on them). However, the cooking directions on the bags always suggest either steaming them in the microwave, or (gulp) boiling them. Can we treat them better?
One of my favorite ways to cook fresh vegetables is to roast them. Roasting at a high heat caramelizes the edges, brings out sweetness and nutty flavors, and tames the bitter edge on many vegetables. Of course, this works best on larger, harder veggies like brussels sprouts, potatoes, cauliflower, etc. - not so well on corn (off the cob) or peas, for example.
I got to thinking - can we roast frozen vegetables straight from the freezer? The answer: YES! The final texture is slightly different from roasted fresh vegetables, and the cooking time (which is almost completely inactive) is about 40 minutes, but there is barely any prep involved. Most importantly, the flavor of these humble frozen vegetables goes from boiling's "blech!" to "hey, these are pretty good!" They'll never be nearly as amazing as roasted fresh veggies, but they're a good trick to have up your sleeve.
I tried roasting frozen cauliflower, Brussels sprouts, crinkle-cut carrots, broccoli and green beans. The Brussels sprouts were the biggest disappointment - they're my absolute favorite roasted fresh vegetable, but their frozen counterparts just didn't have a fantastic flavor. I suspect that they are more sensitive to the blanching and freezing process than other vegetables. The carrots didn't really brown up; they seemed to get a little dry on the outside instead. The flavor really concentrated and got nice and sweet, though. The cauliflower and broccoli were tasty, but the surprise favorite of the bunch were the green beans! They started getting crispy in places and almost tasted like green bean chips. Yum!
Roasted Frozen Vegetables
Serves 4-6 (or whatever the bag says)
Ingredients
- 1 lb bag frozen vegetables - cauliflower, broccoli, carrots, etc. (please use bagged veggies and not frozen-in-a-brick veggies!)
- a couple of glugs of olive oil (approximately 2 Tbsp)
- salt and pepper to taste
Directions
Preheat oven to 400°F. Line a cookie sheet with aluminum foil for easy cleanup, and put a cooling rack on top of the cookie sheet. I used a cooling rack as the cooking surface to allow air to circulate all around the veggies so any additional water would drain off, and I didn't have to toss them at all during cooking. If you don't have a cooling rack, you'll probably want to stir the veggies a couple of times during cooking.
Toss the still-frozen veggies with olive oil, and season generously with salt and pepper. Spread the veggies on the cooling rack, and roast for 10 minutes.
Boost the oven temperature to 450°F, and roast veggies for another 30 minutes, or until they are nice and browned around the edges. Enjoy!
Print this recipe!
Print this recipe!
I personally like my roasted veggies seasoned simply with salt and pepper, but feel free to experiment with different oils and seasonings! A sprinkle of parmesan or Cabot Cheddar Shake at the end would also be great.
And if after all this, you try roasting canned vegetables, I really don't want to hear about it. Ew.
