ISLAMABAD: Frozen vegetables are a versatile kitchen staple. They are often more affordable and don’t spoil quickly. However, cooking them without ending up with a mushy texture can be tricky. Here is a tip to ensure your frozen vegetables turn out crispy.
To achieve the crispiest roasted frozen vegetables, delay adding oil until the very end. While it might be tempting to coat them with oil before roasting, doing so can trap moisture and result in a softer texture. By roasting them without oil initially, you allow the vegetables to release their natural moisture and crisp up nicely.
Here is how to do it:
- Preheat your oven to 400°F.
- Then line a baking sheet.
- Spread out your frozen vegetables in a single, even layer on the sheet.
- Roast for 25 to 30 minutes, or until the vegetables start to turn golden.
- Remove from the oven, toss with oil and seasonings, then return to the oven for another 5 to 10 minutes, or until they are crispy.
Tips for Perfect Crispy Roasted Vegetables
This method works for any type of frozen vegetable, whether it is root vegetables or broccoli florets. Keep the following tips in mind for the best results:
- Do not overcrowd the baking sheet. A crowded pan can cause vegetables to steam rather than roast, which prevents them from getting crispy. If necessary, work in batches.
- Parchment paper helps prevent the crispiest bits from sticking to the pan. Line the pan right before roasting to avoid burnt parchment and a smoky kitchen.
- Different vegetables may require slightly different cooking times depending on their size and shape. Monitor them closely towards the end of the cooking time.
Following the above steps will help you perfect the art of making crispy roasted frozen vegetables every time.
