Frozen vegetables in the oven

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to bake frozen vegetables in the oven? Very simple! Prepare all the necessary ingredients. You can use absolutely any frozen vegetables.

2. STEP 2

   

   Remove frozen vegetables from the freezer, rinse them with water at room temperature, and discard them in a colander. This will get rid of frost crystals. There is no need to completely defrost vegetables. I have a mixture of Brussels sprouts, cauliflower, green beans, peas and carrots. But in fact, the composition can be anything: bell peppers, corn, potatoes, mushrooms, broccoli and much, much more.

3. STEP 3

   

   Grease a baking dish with a tablespoon of sunflower oil. This will prevent the vegetables from burning to the bottom. Distribute the vegetables in the pan to ensure even cooking. How to choose a baking dish, read the article at the end of this recipe.

4. STEP 4

   

   Drizzle a little sunflower oil over the vegetables. This way they will not dry out during cooking and will become more appetizing and shiny. If you prefer olive oil, then feel free to replace sunflower oil with it.

5. STEP 5

   

   Salt and pepper the vegetables on top to taste, add your favorite spices if desired, and place the pan in an oven preheated to 180 degrees for about half an hour. The times are approximate and will depend on the operation of your oven, take into account your oven, the appearance of the vegetables and the desired softness. I like my vegetables to have a little crunch on the inside. Read about ovens in the article below the steps.

Comments on the recipe

Kinga

19.09.2023

4.6

I will offer another wonderful dish for your menu. Frozen vegetables with rice stewed in a frying pan.

tatyanochka2022

19.09.2023

5

I decided to diversify the menu and cook frozen vegetables in the oven. I used autumn preparations - cabbage, zucchini, bell peppers, eggplants and green onions. Peeled the carrots and cut them into strips. I put the vegetables in a dish greased with vegetable oil, salted them, added some herbs, poured additional oil over the vegetables and put them in the oven. Simmered until the vegetables became soft. We ate it when the dish had cooled down properly. We always do this because we think that cooled vegetables are much tastier. The vegetable mix pleased us with its variety of tastes and textures. Cabbage and carrots for sweetness, eggplant for bitterness, pepper for freshness. Vegetables cooked in the oven were not overcooked and remained a little crispy. Overall, the dish was a success! Thank you very much for the recipe!