The secret is in the sheet pan.
Caitlin Bensel; Food Stylist: Torie Cox
Roasting vegetables is easy work, right?
Simply toss them in oil andseasonings, then throw them in a hot oven.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
And there’s one secret we think makes all the difference.
Read on to find out the only way you should be roasting your vegetables from now on.
Can You Roast Frozen Vegetables?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Yes, you’re able to.
And there’s no need to thaw.
Increase the heat slightly to 450F to guarantee they get nice and brown.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The time range will vary depending on the size and kind of vegetable you’re cooking.
Ingredients
1 1/2lb.
Place vegetables in a large bowl; toss with olive oil, salt, and pepper until fully coated.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer to a plate:
Transfer to a serving platter.
Sprinkle with desired toppings, and serve.
Remove to a paper towel-lined plate, reserving 1 Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to medium-low.
Add 3/4 cup sliced almonds, and cook, stirring often, until toasted, 2 to 3 minutes.
Remove almonds from pan; toss with cooked bacon.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cheese Straw Crumbles
Melt 2 Tbsp.
butter in a large skillet over medium-high.
Remove from heat, and stir in 1 tsp.
Credit:James Ransom; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn
Crispy Shallots and Mushrooms
Heat 1/4 cup olive oil in a large skillet over medium-high.
Remove shallots with a slotted spoon.
sliced wild mushrooms to skillet; cook, undisturbed, 2 minutes.
Stir and continue to cook, stirring occasionally, until browned and crispy, about 10 minutes.
Remove mushrooms from pan; toss with shallots and 1/2 tsp.
