Roasted Frozen Vegetables

About This Recipe

How to roast frozen vegetables.

Ingredients

• 2 bags (16 oz Broccoli, Cauliflower, and Carrots Mix)
• 1 bag (16 oz Cauliflower)
• 1 bag (16 oz Brussels Sprouts)
• 1 bag (12 oz Three Pepper and Onion Blend)
• 1/2-1 Tbsp Salt and Pepper (or your choice of seasoning)
• 1-2 Tbsp Olive or Coconut Oil (optional)
• 1-2 Tbsp Balsamic Vinegar (optional)

Instructions

1. Preheat oven to 450F and line two baking sheets with parchment paper or aluminum foil.
2. Empty all vegetable bags into a large mixing bowl to add seasonings and oil if you choose to. (You can also skip this step and add vegetables directly to the baking sheets.)
3. When adding vegetables to the baking sheets, aim to keep larger vegetables on the outside as the smaller pieces cook faster and may burn.
4. Bake at 450F for 45-60 minutes, depending on how crisp you'd like your vegetables.
5. Allow vegetables to cool briefly before digging in. Refrigerate any leftovers.