Roasted Vegetables
Frozen vegetables, oil, salt, hot oven. This is how vegetables stop tasting like steamed punishment.
- Time
- 30 min
- Cost
- $3 / 3 sv
- Protein
- 6g
- Calories
- 160
Cost is an approximate grocery total for this recipe as written. Protein and calories are estimates per serving.
Video coming soon
This slot is ready for a follow-along YouTube. Until then, the steps below are enough.
Shopping list
- 4 cups Frozen broccoli or mixed vegetablesFrozen
- 2 tablespoons Olive oilPantry
- 3/4 teaspoon SaltPantry
Do this
- 1Heat the oven to 425°F. High heat is what makes edges brown instead of sad and wet.
- 2Dump frozen vegetables onto a sheet pan. Do not thaw them first. Spread into one layer. If they are piled up, use two pans or cook in two batches.
- 3Drizzle oil. Sprinkle salt. Toss with your hands or tongs until everything looks shiny, not dry.
- 4Roast 20–25 minutes. Halfway through, shake the pan or flip with a spatula. Done when edges are browned and they taste sweet, not watery.
- 5Eat next to chicken, pasta, or eggs. Leftovers go in fried rice or a bowl tomorrow.
Gear for this one
Sheet pan
Chicken and vegetables go in the oven. You walk away. This is how 'cook once' actually happens.
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Move hot chicken, pasta, and vegetables without burning your fingers.
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