I love serving vegetables with our meals. We usually have at least two at every meal. My family does well with raw veggies (especially with ranch dip!), but I also love roasting them. Roasting vegetables adds a whole nother dimension to their taste. There are a lot of seasonings that you can also add to vegetables when cooking or roasting them, but I even like them with just plain old salt & pepper. Don’t be afraid to branch out though — a little crushed red pepper or chili powder if you want something spicy or try thyme, oregano or basil.
In particular, I love that you can roast frozen vegetables. Because, if I’m honest, buying a head of broccoli and chopping it up isn’t something that I’m always prepared to do. But I almost always have a bag of broccoli in the freezer. The bigger the pieces, the better! Chopped broccoli is pretty small for the average person (but it is good for a baby starting to branch out onto more solids!).
Here’s how I do it!
Oven Roasted Broccoli (Using frozen broccoli)
- Frozen broccoli (I usually use 1 16 oz. bag for our smallish family, so I recommend at least that)
- Olive oil
- Salt & pepper or other seasonings (in particular, garlic powder is great!)
Put frozen broccoli onto a cookie sheet.
Lightly cover it with oil, salt, pepper and other seasonings.
Put in a 425 degree oven and bake for about 20 minutes. Smaller pieces won’t take as long while bigger pieces might take longer.
Jayme is a wife to 1 and a mother to three little boys (soon to be 4 next summer!). She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.