Roasted vegetables make a great side dish for almost any protein. The flavor from the browned carrots, broccoli and cauliflower is soooo good! When I have time, I use fresh veggies. But some days, all the washing, cutting and chopping is too much effort, lol. That’s why I love making roasted vegetables from frozen, in less than 30 minutes, without an instant pot or air fryer. Let me show you how!
Equipment needed
Sheet pan
Oven
Spoon or spatula
Ingredients
Frozen vegetables – I use the California Blend from Walmart – DO NOT THAW
Olive oil – 1 to 2 tablespoons, enough to coat all the vegetables
Italian seasoning or spice of your choice – 1 tablespoon or to taste
Salt and pepper – to taste
Directions
Pre-heat oven to 425 degrees
Spread frozen veggies on sheet pan. You want enough veggies to spread out and cover the pan in an even layer, but not so many that they are stacked on top of each other. I use about a half a bag of a 4-pound bag
Drizzle with olive oil and toss with spoon or spatula
Sprinkle with Italian seasoning, salt and pepper and toss again
When oven is ready, place pan inside. Cook for 15 minutes
Open oven, toss vegetables again, return to oven. Cook for another 7 minutes then check for doneness. They should be cooked but slightly firm
Turn broiler element on to high
Cook vegetables under broiler for 5-7 minutes until edges are browned. Look at that char.
Serve warm
These roasted vegetables are great with roasted chicken, grilled steak or even with some fried eggs topped with hot sauce. Here I served them with open face Sloppy Joes.
My son and husband both eat them up. Hope you and your family enjoy as well. Bon Appetit!
