The biggest trick I've found for roasting veggies is to make sure they are dry before putting oil, seasoning, etc on them. When I've roasted frozen veggies, I've found that they end up steamed instead of roasted because of all the water on them. So I thaw, dry, then toss in some EVOO and a pinch of salt and pepper to taste, and then cook as long as needed at 450. So far, so good. My favorite is asparagus, but I do a lot of broccoli and potatoes as well. Not on WW, so I don't know how that all figures in, but that's my method.
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