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I can’t think of a single vegetable that doesn’t taste better when roasted.
Even the veggies that normally get a bad rap – asparagus, brussel sprouts, beets, cauliflower – are flavorful and tasty when you roast them.
Fresh veggies are always best to roast. They take on a rich, full flavor, and they don’t lose their texture.
I have been hungry for roasted brussel sprouts for a couple of weeks, but I couldn’t find any in the produce section of the grocery store.
So.
I bought a bag of frozen brussel sprouts.
I wasn’t sure if it would work or not, but it did. It worked beautifully.
I can’t wait to try this with different frozen vegetables, to see what works and what doesn’t.
| Roasted Brussel Sprouts |
- A 1-pound bag of frozen brussel sprouts
- Olive oil
- I can’t even claim a knife this time as an ingredient. No knives or bowls required.)
- Spread the brussels sprouts across a jelly roll pan in a single layer.
- Sprinkle them with olive oil.
- Roast the brussels sprouts for 30 minutes at 350.
- Turn the oven up to 425 for an additional 10 minutes.
- Serve with ranch dressing for dipping, if you’re so inclined.
I feel like such a cheater sharing this super easy recipe with you, but it worked. The brussel sprouts tasted just like fresh.
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{ 5 comments… read them below or add one }
So tickled you did this post, just am discovering roasted vegetables and didn’t know how to do it!
hugs!
Sweetie
If they are fresh veggies, you’ll want to do it a little differently. I’ll follow up with a post on roasting fresh veggies.
Never thought of rosemary; that would be so good! I have another bag in the freezer. Do you add the rosemary before roasting or after?
Add some garlic cloves, they’ll rock your world
I love garlic. I was debating about adding some to these. I’ll definitely do it next time!