Frozen vegetables turn out tastier and crispier when roasted in olive oil instead of boiled or steamed, according to a cooking tip from Katherine McPhillips. The method avoids the sogginess that comes from the extra moisture released as the vegetables thaw.
Boiling or steaming frozen vegetables adds too much moisture, leaving them limp and unappetising. It can also drain out natural sweetness, resulting in a side dish lacking both taste and texture. Roasting with olive oil helps water evaporate quickly, allowing the vegetables to cook evenly and brown, which caramelises their natural sugars.
Why olive oil works better
Olive oil adds a rich flavour, helps preserve sweetness, and allows seasoning to stick to the vegetables while cooking. Steaming or boiling also causes water-soluble nutrients to leach out, but roasting with olive oil keeps the vegetables nutritious while helping them dry out quickly for a better taste.
The roasting process takes just five to ten minutes of effort, with no need to watch them constantly, making it just as easy as boiling or steaming.
How to roast frozen vegetables
To make tastier frozen vegetables, you need one bag of frozen vegetables (around 500g), two tablespoons of olive oil, one teaspoon of garlic powder, one teaspoon of smoked paprika, and salt and pepper.
Preheat the oven to 220°C and let a tray heat up inside for five to ten minutes. A hot tray helps moisture evaporate quickly so the vegetables crisp up. While waiting, place the frozen vegetables in a large bowl and add the garlic powder, smoked paprika, salt and pepper. Drizzle the olive oil on top and mix gently until everything is evenly coated.
It is fine to season the vegetables on the hot tray to use fewer dishes, but be careful to avoid burns and work quickly so the tray does not lose heat. When the tray is hot, use oven mitts to take it out and spread the vegetables in a single layer, leaving gaps around the big pieces and not allowing them to pile up.
Place the tray in the oven and cook for 20 minutes. Then turn the vegetables over and cook for 10 to 15 more minutes. This method takes a few minutes longer than boiling or steaming, but ensures a crisp and delicious result.
Once cooked, the vegetables should look perfectly caramelised. They can be finished with parmesan cheese, lemon juice or chilli flakes for extra flavour if desired.
