Roast frozen vegetables are really convenient and very easy to prepare as well as processed food. You don t need to worry about poor quality produce going bad because most frozen vegetables are already frozen at their peak ripeness so they will be better than just what s rotting in your vegetable drawers. These are the ultimate in convenience as well as cost effectiveness.
How do you prepare roast frozen vegetables? There are many ways but there are a few basic steps that are usually involved regardless of how the recipe is prepared. The first thing to do is to choose the vegetables that you want to roast. The easiest way to do this is to go to a produce section in the supermarket and pick out a package of carrots, cauliflower, or spinach. If you don’t have any of these choices, I recommend choosing a color that you are used to and then choosing another vegetable from that color category.
Then you want to add the vegetables to a pot with just enough water to cover the vegetables except for the brussels sprouts. Most recipes call for 2 cups of water, but you could adjust this amount based on your taste. Next you want to start the cooking process by placing the vegetable in the roasting pan and wrapping it in aluminum foil. The idea here is to not allow moisture to get to the vegetables.
Once your vegetable has been wrapped in aluminum foil, turn it over so that it is browned on one side but not browned on the other and continue roasting it until it is the desired level of caramelized. For an authentic and delicious Belgian endive recipe you want to brown the bottom side so it is lightly caramelized all the way through. A standard baked potato recipe calls for half a cup of dry flour, one tablespoon of unsalted butter, three cups of low fat milk and one tablespoon of dried Belgian endive leaves.
Bring a medium heat to a boil and add the unsalted butter. Then add the milk and bring it to a simmer. Then add the dry Belgian endive leaves and continue to simmer until the vegetables are done. Once they are done, take a piece of aluminum foil and place it over the vegetables and cover for about 15 minutes or until done. Turn the oven off and let the vegetables cool down. You can serve the roasted frozen vegetables as a side dish with fresh baked potatoes or you can also use them in their original form as a vegetable curry.
To make a delicious and easy to prepare vegetable curry, you need a cast iron skillet, a couple of tablespoons of tomato paste, some dried red pepper, some dried mustard leaves and some liquid or mustard like vinegar. You will also need about six or seven garlic cloves, some ginger, some turmeric, some coriander leaves, some cumin seeds and a tablespoon of mustard seeds or mustard oil. You do not have to use all the spices at once because you may find that a little is enough to give the flavor the thickness you desire. In a separate bowl, add about one inch of water or stock and whisk all the ingredients well until they are blended. Now you can either use a teaspoon measuring cup to measure the quantities or a tablespoon measuring cup and a spoon to mix the ingredients together.
Put your uncooked turmeric and mustard seeds in one side of the skillet and add the liquid or mustard like vinegar to the other side. Cover the entire pan and place the lid and cook for about two minutes. When the sauce becomes soft, add the garlic and ginger and continue to cook for another minute or so. The end result should be a tender roast that has a nice flavor, but not so intense that the fresh vegetables lose their shape.
When you’re done roasting, make sure to remove the vegetables from the heat and keep them warm until the meat is completely cold. If you don’t, you’ll risk over cooking them and making them soft and mushy. It’s important to also make sure you use a meat thermometer to check for doneness. Thawing vegetables is very easy when you make sure to take your time and really pay attention to every step. By taking the time to do these few things and practicing regularly, you’ll soon find yourself a good at roasting frozen vegetables and will be creating tasty and nutritious meals with minimal effort.
