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Two Steps to Great Tasting Frozen Vegetables

Frozen Veggies, straight onto a sheet pan

Frozen Veggies, straight onto a sheet pan

This time of year the selection of produce at the store can get a little monotonous. There are only so many sweet potatoes and beets I can eat. It can also be difficult to find a variety of fresh, organic produce this time of year here in the northeast. Sometime frozen organic vegetables can be your best option (and the least expensive).
I grew up eating frozen vegetables, the kind with the little square carrots that my mother microwaved in a partially covered bowl with water, and I do not remember them fondly. When I recently could not get brussel sprouts from the foodservice company I order through at work, I learned a trick that has raised the vegetable consumption of the ladies and kids I feed by about 1/3rd!
1) Toss the veggies, straight out of the bag, frozen solid, in a little olive oil, salt, and pepper.
2)Roast them in the oven for 40 minutes at 350 degrees; don’t turn them, don’t check them, just let them roast. Then serve. It’s that easy.

I have tried it with zucchini, broccoli, carrots, asparagus, bell peppers, green beans and brussel sprouts- just reduce the time 10 minutes for green beans or anything else very skinny that doesn’t have as much water in it. I would not suggesting roasting greens such as spinach. Roasting vegetables brings out their sweetness and makes them more appealing to everyone, especially kids. I hope this can help you keep a varied diet and a colorful plate as we weather the rest of winter.

Roasting vegetables: basically magic

Roasting vegetables: basically magic

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