Oven Roasted Vegetables

Feb 4, 2025 | Food for Thought

Roasting frozen vegetables is as 1, 2, 3! 

1)Toss your favorite frozen vegetables with your preferred seasoning

2) Line baking sheets with parchment paper before spreading out seasoned vegetables

3) Bake while frozen at 375°-425° for 20 minutes or  until desired doneness and Enjoy!

As the weather cools down [even more] a great way to use your veggies is to roast them.

It’s really efficient to prep and roast veggies all at once, when you have the time. Keep them in your fridge and add them to meals throughout the week. Sundays are my favorite day to do this – if you’re a football fan like me just put the game on and chop away, and then warm your house with the oven while it’s roasting.

Here is a great  5-minute Roasting Veggies video from our buddy Bob Cat at Main Street Farms. I highly recommend this- it’s entertaining and he’s full of amazing extra information as he preps. 

Roasted Veggies

Ingredients

  • 1 cup fresh vegetables per person (choose one vegetable or a mix of several – see list below)
  • ½ teaspoon vegetable oil (per cup of vegetables)
  • 1 sprinkle each salt and black pepper

Directions

  1. Peel vegetables, if desired, and cut into similar-size pieces.
    • Smaller pieces (about ½ inch thickness) brown more and cook more quickly.
    • Long thin pieces (asparagus or beans) can be left whole.
  2. Preheat oven to 425 degrees F.
  3. Prepare a baking sheet that will hold the vegetables in a single layer. A metal baking sheet without sides allows more browning. A covering of foil or parchment paper will make cleanup easy.
  4. Toss the vegetable pieces with just enough oil to make them shine.
  5. Spread the vegetables on the baking sheet in a single layer.
  6. Roast until tender and slightly browned on the edges. Baking time will depend on the thickness of the pieces. Thin pieces (asparagus or beans) may take 5 minutes. Pieces about ½ inch thick take about 15 minutes.
  7. Stir or turn about halfway through the roasting for even browning.
  8. Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Try vegetables like: beets, Brussels sprouts, carrots, onions, sweet potatoes, peppers, asparagus, broccoli, cauliflower, green beans, squash and more.
  • Try different seasonings like: thyme, rosemary, oregano, balsamic vinegar, and lemon juice.

Happy weekending to all…
Kate M-C
Food as Medicine Coordinator for the Rural Health Network of SCNY