I often do a mixture - fresh and frozen when I roast. I usually microwave the fresh veggies first, so that the cooking time will be similar for all of the veggies that I am using. If the frozen veggies have a lot of excess water, I will microwave them first. Otherwise, I just mix them with the others, season and coat with a bit of olive oil and roast them all together. I love the stir-fry blends for this. They help round out the color and texture of the dish.
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I've only ever used fresh veg for roasting, but I think I may have to try frozen. I prefer organic produce and since moving out of California frozen is the cheapest organic option I have. I'll bet frozen brussel sprouts would roast up nicely...mmm...
I roast frozen green beans almost every day. Works great!! Just takes a little longer than fresh. Also, be careful when you open the over because they let off a lot of steam. I toss the frozen beans with a little olive oil, salt and pepper and put them in a 425* - 450* oven. Turn them to keep them browning evenly.
Update: I roasted some frozen brussel sprouts last night. I thought they were great! The bf wasn't crazy about them, but he prefers everything soaked in butter and therefore cannot be trusted! I just put two servings in a pan (uncovered) and tossed them with 1 tsp. olive oil, salt, pepper, garlic, and lemon juice. I will definitely be trying this with other frozen veggies!
Hmmm, I love roasted brussel sprouts, but my grocery store has fresh ones nearly all the time. I do however, have frozen beans, broccoli and cauliflower from our summer garden, and I've been leery of roasting them. Thanks for the this thread, I think I'll try it.
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