Traditionally, cooks roast their meat or casserole and then boil or steam the frozen vegetables on the stovetop. With very little planning, you can save energy and time by baking your vegetables. It does not need to be a meat roast because this method is great while baking casseroles, such as lasagna, scalloped potatoes, and other baked dishes.
At 350 degrees Fahrenheit, most frozen vegetables need 40 to 60 minutes. If you are using a 325-degree oven, add approximately 10 minutes. Since most chefs advise cooks to let meats “rest” for 10 to 30 minutes after roasting, it is necessary to adjust for this resting time before you bake your vegetables.
How to Bake Vegetables
You should grease your casserole dish or spray it with vegetable oil spray. You can butter the dish for extra flavor. Add seasonings, such as salt and pepper, to taste. You can adjust the seasonings before serving.
A little liquid helps the dish from drying out. Generally, you want to include 2 – 3 tablespoons of water, broth, or other liquid. Cover the dish tightly with a lid. If using foil, add an extra tablespoon of liquid to compensate for evaporation.
Baking Times for Popular Vegetables
The chart below offers approximate baking times for many vegetables. If your favorite frozen vegetable is not in the list, you should choose a vegetable that has a comparable size and texture and apply that time length. For example, bake chopped turnip greens like chopped spinach because they are similar.
Stir your vegetables about 15 minutes before removing the dish from the oven. This helps to prevent cold pieces in the middle of the dish. At this point, you can judge whether the vegetable needs more liquid. If it has large areas of cold food, adjust the time or oven temperature.
Asparagus cuts 55 minutes
Asparagus spears 60 minutes
Broccoli, cuts or spears 45 minutes
Brussels sprouts 45 minutes
Cauliflower 45 minutes
Corn (not corn on the cob) 45 minutes
Green beans, cut or French cut 45 minutes
Green peas 40 minutes
Lima beans 40 minutes
Mixed vegetables 45 minutes
Peas and carrots 45 minutes
Spinach, chopped or whole 55 minutes
Succotash 45 minutes
Summer squash, sliced 45 minutes
Grilling Frozen Vegetables
Because the grill heat is often higher than an oven, frozen vegetables cook in about 30 minutes on the grill. Use a large square of foil and spray or oil the area that touches the vegetables. You can use butter for extra flavoring. Place the vegetables in a one-inch layer to ensure even cooking and sprinkle with seasoning and 1 – 2 tablespoons of liquid. Rotate package often to prevent burnt spots.
- You should thaw corn on the cob before cooking it or the cob will not heat thoroughly.
- You can use milk as the liquid for some vegetables, such as corn and cauliflower.
- If the dish is broiler safe, you can broil the cooked vegetables to brown them.
- Combining vegetables, such as cauliflower with broccoli, can increase the nutrients in your meal. Adding broccoli to cauliflower adds vitamin A and boosts the recommended amount of vitamin C from 46 percent to 349 percent.
- Bake your vegetables while baking your dessert, such as a pie or cake, and you will have a hot fresh dessert plus save energy.
The Good Housekeeping Cookbook edited by Zoe Coulson
Ann MacGregor’s Cookbook for Frozen Foods by Charlotte Adams