How to Roast Frozen Vegetables
Servings: 6 Servings
Ingredients
- 24 ounces mixed vegetables 1 bag California-style frozen vegetables, thawed
- ½ cup parmesan cheese grated off the block
- ¼ cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F, and line a large baking sheet (12 x 16-inch) with parchment paper.
- Add all the ingredients to a large bowl, and toss to combine. Pour the vegetables onto the parchment line baking sheet in an even layer.24 ounces mixed vegetables, ½ cup parmesan cheese, ¼ cup olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon smoked paprika
- Bake for 15 to 20 minutes, or until the vegetables reach the desired consistency.
- Serve hot with a sprinkle of fresh parsley if desired.
- Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup roasted vegetables. Actual calories will vary. Serving size based on the nutrition label on the package of vegetables.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
How to Roast Frozen Vegetables
Serving Size
1 cup
Amount per Serving
Calories
190
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
7
mg
2
%
Sodium
394
mg
17
%
Potassium
269
mg
8
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Sugar
0.1
g
0
%
Protein
6
g
12
%
Vitamin A
5913
IU
118
%
Vitamin C
12
mg
15
%
Calcium
104
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
