Prep 5 mins
Cook 23 mins
This has become one of my husbands favorite vegetable recipes. Very simple and delicious!
Make and share this Herb-Roasted Vegetables recipe from Food.com.
- Place vegetables in a single layer in an ungreased cookie sheet.
- Combine the remaining ingredients: drizzle over vegetables and toss to coat.
- Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
- Note: I usually end up cooking for a bit longer to suit or tastes.
Since I had just returned home from vacation, I did not have any fresh vegetables. Although I am not a fan of frozen vegetables (except for frozen peas and frozen corn), I found a bag of California Blend in the back of the freezer. I never knew that frozen vegetables could be roasted until finding your recipe. After thawing in a colander to remove excess moister, I placed the vegetables on a parchment paper-lined baking sheet and baked for 25 minutes without stirring. The parchment paper not only made cleanup a breeze but also made stirring the vegetables unnecessary. I recommend spreading the veggies out to not touch each other so that moisture (from being previously frozen) can evaporate allowing them to brown evenly. Also, I omitted the oregano, thyme and sugar. They tasted great; I especially liked the cauliflower. Thank you, momstar, for Herb-Roasted Vegetables which shares an unexpected method for preparing frozen vegetables.
What a great way to cook frozen vegetables! I would never have thought of this, and it tastes so much better. I used 3/4 tsp. garlic powder and 3/4 tsp. salt as an experiment because I never have garlic salt. The garlic was perfect but it was a little too salty, so I'll reduce it next time. I didn't see any reason for the sugar so I left it out.
Thank You for sharing a recipe for frozen california mixed vegetables. Most recipes are smothered in cheese. This recipe ia a great way to use frozen veggies. I prepared this recipe to go with Deviled Chicken Thighs and French Potatoes