Quote:
Originally Posted by Dianne042425
I will have to try that. Do they have to be thawed out first? The reason I ask is because I tried this the other day. I tried baking carrots (that were not quite frozen but very cold) and broccoli and it didn't turn out good at all. They were hard without any taste...How long do you keep them in?
I don't think pre-frozen vegetables will caramelize. If you want to make better veggies, start with fresh vegetables and cook them from there. Honestly, most frozen/canned veggies are mushy and awful (IMO, and since you say you don't like vegetables, possibly also in your opinion).
You can get a head of broccoli in the produce section for a few dollars. Same for fresh carrots. Some stores will even carry these items pre washed and cut up in packages.
For flavoring, add sauteed onions and/or freshly minced and sauteed garlic to the veggies (buy whole cloves of garlic and a garlic press off amazon). Freshly grated ginger root is good too (especially with sweet potatoes) and of course don't forget salt and pepper! I use a lot of fresh herbs (rosemary, thyme, tarragon, cilantro, parsley) and lemon juice from a squeezed lemon. Freshly squeezed lemon, garlic and salt add soooo much flavor!!!
Also, with the olive oil, I often just use a little cooking spray, or put about 1 T of oil into the pan (you could even put it in and use a paper towel to run it around and then wipe it out). I don't have any issues...I don't use non-stick pans (i use enameled) but if you have one, it really should not be an issue not to have much oil in there.