Steam Roasted Vegetables are the best way to utilize a bag of frozen mixed vegetables. Broccoli, carrots, and cauliflower that are cooked perfectly! A side dish everyone will enjoy!
I know, the title of this recipe sounds too easy right?! Now that I have two little mouths to feed, I’m always obsessing over how much fruits and vegetables I have available in my refrigerator. I have the luxury of staying at home with my kids, but that doesn’t mean I have all this time to be in the kitchen. My kids are both under 3 and need attention. My Steam Roasted Vegetables are the best way to utilize a bag of frozen mixed vegetables. Broccoli, carrots, and cauliflower that are cooked perfectly! A side dish everyone will enjoy!
B.K. (before kids), I generally ate healthy. I was on Weight Watchers for years so I tended to cook healthy-ish food. After I had babies and when they started to eat human food (as my husband would say), I started to make just plain sides of vegetables, which is something I never did before. My idea of vegetables B.K. (before kids) was usually a salad, or vegetables mixed into something. Now, I always have cooked vegetables in my refrigerator.
My full time job is a mom. I am the primary care taker for them and they stay at home with me. BUT I don’t have a ton of time to cook. I have a 15 month old and a 2.5 year old, so once I venture to the kitchen to try and cook something, they follow me. And I love when they follow me, but maybe not when I go to the bathroom 😉 . Since I don’t have a ton of time, I always have a big bag of frozen mixed vegetables (the broccoli, carrot, cauliflower blend) in the freezer. Like a BIG bag. The instructions on the bag say to steam the vegetables, but I find that steaming makes the veggies a little too soft and watery.
When my youngest was just starting out to eat solids, I would steam vegetables because I wanted to make sure that anything he ate was suuuupppper soft, but now that he’s 15 months old, I tend to cook food that is still soft but not so mushy. I love roasted vegetables, but my kids are still young and roasted vegetables are just a little too hard and crunchy for their tiny mouths. My steam roasting method to cook vegetables is PERFECT. You get the same softness of steaming vegetables, but the taste of roasting vegetables. It’s the best method and I make these vegetables once a week.
This recipe is SO easy y’all! Preheat your oven to 400° and spray a 9×11 casserole dish with cooking oil. Pour 4 cups of the frozen veggie mix into the casserole dish and drizzle with olive oil. Season with garlic powder, salt, and pepper then stir to combine.
Cover the dish with a silicone baking mat. If you’ve never heard of this or don’t have one, I definitely recommend you get one. I use these ALL THE TIME in place of parchment paper. It saves on waste and these are easy to clean. Using a silicone baking mat for cookies actually makes the cookies bake more evenly. Anyways, covering the dish with the silicone mat allows the vegetables to steam in the oven. Bake the vegetables with the cover on for 28 minutes. Remove the silicone mat from the vegetables and bake for another 6-7 minutes, until fork tender. Baking them a little longer allows the veggies to roast for a bit in the oven.
My Steam Roasted Vegetables are the best way to utilize a bag of frozen mixed vegetables. Broccoli, carrots, and cauliflower that are cooked perfectly! Soft, with a slight crunch and seasoned just right. A side dish everyone will enjoy!
I hope you enjoy these bites of flavor!
Steam Roasted Vegetables
Ingredients
- 4 Cups FrozenVegetable Mix (Broccoli, Carrots, and Cauliflower)
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Garlic Powder
- Dash of Salt & Pepper, to taste
Instructions
- Preheat oven to 400°. Spray 9x11 casserole dish with cooking spray.
- Pour vegetables into casserole dish and drizzle with olive oil. Season with garlic powder, salt and pepper.
- Stir vegetables until well combined then spread into an even layer. Cover with a silicone baking mat.
- Bake for 28 minutes. Remove silicone mat and bake for another 6-7 minutes until fork tender.
- Remove from oven and serve.
Notes
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1 Comment
MD Tariful Islam Sabbir
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