Roasting a large batch of vegetables is a great way to add much needed warmth to these cool autumn evenings. Vegetables take on a toasty, rich flavor and can be added to almost any meal for a balance of nutrients and variety. Picked at peak ripeness and flash frozen, we truly enjoy the convenience of having a couple of our frozen vegetables packets readily available in our freezer. Brussels sprouts, broccoli and our cape cod blend are some of our favorite, go-to roasting vegetables.
Thaw your vegetables in the refrigerator the night before. This will ensure an even thaw and will remove any excess moisture from the vegetables.
Preheat the oven to 425 F. Pour your desired vegetables in the bowl. We combined our brussels sprouts, broccoli, Cape Code blend and fall root vegetables. Toss with olive oil (or your choice of oil), salt and pepper. We added herbs from our garden (some thyme and rosemary) and tossed again.
Line a baking sheet with foil. Add the vegetables and spread them out evenly. We don’t want them crowding each other! Place in the oven and let bake for 15 minutes. When checking on them at the 15 minute mark, toss the vegetables so that they cook evenly.
After you’ve tossed the vegetables, let sit in the oven for another 20-25 minutes or until your desired crispiness is achieved.
Remove from oven and serve immediately. Add to your favorite salads and pasta dishes.