You had to figure, after reading yesterday’s post, that at some point this week I was going to take my son to The Cheesecake Factory for dinner.
It was a last minute decision yesterday, as in, I picked him up from school with the intention of turning left to go home but at the traffic light, he quickly convinced me to turn right to go to The Cheesecake Factory instead.
I didn’t mind of course since I rarely turn down the opportunity for my favorite salad and I hadn’t really prepared dinner for us anyway.
I did plan on cooking us something for dinner but I don’t need much advanced prep because I am real good at throwing together home cooked meals in a flash. Lately, the last-minute, maybe we are eating home but maybe we aren’t thing has been working even better for me since I stopped buying as many fresh vegetables in favor of frozen.
This might be the easiest, quickest and most importantly, delicious vegetable “recipe” ever.
I don’t even know if we can call roasting frozen vegetables a recipe since it involves doing so very little so instead, let’s refer to it as a technique.
Why roast frozen vegetables instead of fresh?
Frozen vegetables tend to be easier on the stomach. Fresh veggies are awesome but will often tie my stomach up in knots (and bloat me beyond belief) while my body goes through the breaking down and digesting process. Frozen vegetables when steamed, sautéed or roasted on the other hand do not cause me any discomfort.
Frozen = longer shelf life. You can have frozen vegetables on hand and use them when you feel like it/at the last minute without worrying about spoilage as you might when you have fresh produce waiting to be used in your fridge.
Cheaper. For the most part, you can grab bags of frozen veggies any time of the year for a really good price. Fresh produce is a bit more finicky. You gotta go with what’s in season to get the best deal or at the very least, monitor your store circulars for the sale.
Nutrients. They say that frozen vegetables may contain higher concentrations of the ever important vitamins, minerals and antioxidants because they are frozen at peak ripeness which locks in the nutritional value. True or not, let’s just go with it.
I absolutely love the texture and flavor of roasted frozen vegetables, especially broccoli.
The broccoli gets all crisp, just like fresh roasted broccoli with a tender bite minus any form of frozen mush texture which you may equate with frozen vegetables.
Besides broccoli, try roasting the following frozen vegetables:
- String beans
- Brussels sprouts
Simply place your frozen vegetables on a lightly greased oven-safe pan, spritz with coconut oil cooking spray (add seasonings if you desire but I honestly add nothing!) and roast in a 450 degree oven for twenty minutes.
You can switch it over to broil for a few minutes to add some extra crispness and voila, roasted vegetables.
I find it so interesting that I add nothing but the coconut oil cooking spray but I truly love the flavor and do not feel the need for extra spices and seasonings.
Let me know if you try this roasted frozen vegetable technique and which frozen veggies you find you like the best when roasted, okay?How to roast your frozen vegetables! #veggies #frozenfoods #recipe Click To Tweet
Do you need to limit the amount of fresh vegetables you eat too?
What did you have for dinner last night?
How many miles are you planning to run this weekend for your long run or are you running in a race?