Frozen vegetables may not always be as nutritious as fresh vegetables, but they are a viable alternative when fresh is not an option. This is because new technology allows them to be frozen quickly at the peak of freshness. The key to not loosing nutrients when cooking frozen vegetables is to cook them using shortest time possible. If you roast frozen vegetables correctly they not only taste delicious, but they retain the nutrients that make them beneficial to your health. Once you know a few vegetable roasting techniques, you can grab a pan and some vegetables and get started.
Things You'll Need
Preheat your oven to 350 degrees Fahrenheit. Lightly coat your roasting pan with cooking spray.
Thaw your frozen vegetables halfway so you can separate and spread them out on the pan.
Put your vegetables on the greased roasting pan. Sprinkle the vegetables lightly with salt, pepper, rosemary and garlic.
Cover your roasting pan loosely with aluminum foil. Put your pan in the oven.
Allow the vegetables to cook for 20 minutes. Remove the roasting pan from the oven, peel back the aluminum foil and turn over the vegetables with a spatula.
Re-secure the aluminum foil so it is loosely covering your vegetables and roasting pan. Place your pan back in the oven.
After 15 minutes, remove the aluminum foil cover from your roasting pan. Let the vegetables cook for an additional 10 minutes uncovered.
Remove the vegetables from oven. If you can easily pierce your vegetables with a fork they are ready. If they do not appear done, continue to cook them, checking every 2 to 3 minutes to see when the roasting process is complete.
References and ResourcesMichigan State University: Using Frozen Vegetables
"The Joy of Cooking";Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker, Maria Guarnaschelli; 1997
Arthritis Today: Frozen Vegetables
NY Daily News: Frozen vegetables more nutritious than fresh, study says