Boiling or steaming frozen vegetables has long been the go-to method for convenience, but it often leaves them soggy and mushy. A simple alternative is to roast them in olive oil, which helps moisture evaporate quickly and produces a crispy, caramelised result.
Why boiling and steaming fail
Frozen vegetables release a significant amount of water as they thaw, so steaming them or plunging them into boiling water adds far too much moisture. This leaves them limp and unappetising, and can strip away much of their natural sweetness, resulting in a side dish that is lacklustre in both taste and texture.
Additionally, many of the nutrients in vegetables are water-soluble, so they are often lost during boiling or steaming. Using olive oil helps the vegetables keep their nutritional value while allowing them to dry out quickly.
The olive oil roasting method
Roasting frozen vegetables in olive oil allows excess moisture to evaporate rapidly, ensuring they cook more evenly and take on a golden colour. This process caramelises the natural sugars within the vegetables, leaving them crispy and browned. The oil also adds a rich depth of flavour, helps preserve their natural sweetness, and allows seasoning to stick during cooking.
The method takes just five to ten minutes of prep, with no need to watch them constantly, making it as simple as boiling or steaming.
How to make tastier frozen vegetables
You will 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 for five to ten minutes. A hot tray encourages moisture to evaporate quickly, whereas a cold tray will leave the vegetables sitting in their own water. While waiting, put the frozen vegetables in a large bowl and add the garlic powder, smoked paprika, salt and pepper. Drizzle the olive oil over the vegetables and toss until fully coated.
Once the tray is hot, use oven gloves to take it out and spread the vegetables in a single layer, leaving spaces between larger pieces. Roast for 20 minutes, then flip and cook for another 10 to 15 minutes. This approach takes a bit longer than boiling or steaming, but the final result is worth the additional time.
Once cooked, the vegetables should look caramelised. For extra flavour, finish with a sprinkle of parmesan cheese, a squeeze of lemon juice, or a pinch of chilli flakes.
