Several people have reached out to me and asked if I would share exactly how I make frozen vegetables better. So many people simply toss vegetables into a pot of water and boil them until they are hot. This leaves you with veggies that lack flavor and nutrients. I have found my child much prefer vegetables that are flavorful and not mushy. I started experimenting and thus far it has been a roaring success!
I am going to (hopefully) create several posts over the next few weeks with my personal recipes. I will add pictures as I make each dish.
This post will include Roasted Balsamic Carrots, Sauteed Peas with Onions, and Curried California Medley.
Roasted Balsamic Carrots
- 2 packages of Baby Carrots
- about 2-4 T Extra Virgin Olive Oil*
- about 2-4 T Balsamic Vinegar*
- Garlic Powder
- Onion Powder
- Salt (I use Pink Himalayan)*I never measure so this is an estimate
- Preheat oven to 400 F degrees
- Place parchment paper in roasting pan
- Add the carrots, olive oil, and balsamic vinegar. Mix to coat carrots.
- Add garlic powder, onion powder, thyme, and salt. I do not measure, so add based on preference. Mix
- Place in oven for 20 minutes. Check. If the carrots are fork tender then they are done. If not, stir the carrots and add more oil if needed. Place back in oven and check about every 5-10 minutes.
- I understand that it must be frustrating that I eye-ball my measurements. You want enough olive oil and balsamic vinegar to coat the carrots. As for the seasonings, this is is very much based on preference. For example, we love garlic so I tend to add a decent amount. I would guess I use about 2 tsp of the seasonings and 1 tsp of salt.
- I use parchment paper to prevent sticking and for easier clean up. Make sure you use parchment paper and not wax paper, the wax would melt. If you do not have parchment paper please oil your pan first to prevent sticking!
Sauteed Peas with Onions
- 1 package of frozen peas
- 1 onion (type doesn’t matter. I use what I have)
- 2T olive oil
- Get a large deep skillet.
- Add oil and heat on medium until hot.
- While the skillet is heating, chop onion.
- Add onion to the skillet and cook until the onions start to become translucent.
- Add peas. Stir occasionally until peas have cooked.
- Add salt and pepper to taste
Curried California Medley
- 1/2 a large family-size bag of frozen California Medley
- 1/2 C Butter or Butter Substitute (I use Earth Balance Soy-Free Buttery Spread)
- 3T Curry Powder (more or less depending on what you prefer)
- Steam the California Medley. If you do not have a steamer, place vegetables in a large pot, add enough water to cover the bottom (about .5-1″). Do NOT cover the veggies! Place a lid on the pot and cook on medium about 10 minutes. Be sure to check, you want these cooked but not over cooked!
- In a small pan melt butter. Add about curry powder and mix.
- When the veggies are done, drain, place back in pot (or serving dish), add butter-curry mixture and toss.~Thanks, Andrea!