Roasted California Blend Vegetables
A Different Look Of
Frozen Vegetables

This roasted California blend vegetables recipe is super versatile. How versatile? Depending on what dish you are going to pair with, it will be different flavors and very flavorful every time.

Prep Time: 5 Minutes   Cook Time: 30-40 Minutes  Serving: 4-6

Unlike any other easy dinner recipes on this website, I will not only show you the easy way to prepare it, but also various ways to make this dish. Because my mission is to make your life easier. If you had ever thought that vegetable dishes are boring, wait till you see this.

Remember the roasted Everything-in-Your-Spice-Rack Chicken that help you to use up all the spices and dried herbs?

The grease or dripping can't go to waste, right? It adds wonderful flavor to the vegetables.

"Will the vegetables overpower the flavor of the chicken?" No, definitely not. The vegetables are actually comparatively very mild in flavor. But this side dish is a perfect complement of the main course.

Use this technique in any EZ-DinnerIdeas.com roasting chicken recipes, such as Oven Baked Buffalo Chicken Wings or Buffalo Chicken Drumsticks.

You can use the grease from the Everything-In-Your-Spice-Rack Chicken in 3 different ways. Are you ready?

Ingredients

3 pounds Frozen California Blend Vegetables (unthawed)
4-6 tablespoons Everything-in-your-spice-rack chicken dripping (or EVOO if you prefer purely vegetarian version and go directly to the purely vegetarian roasted California blend vegetables section)
Salt and pepper to taste (you may not need either. So, hold till the last second before serving)

I. If you serve the vegetables together in the same dinner

1. While the Everything-In-Your-Spice-Rack Chicken is cooking in the oven, line another roasting pan and coat with cooking spray
2. After cooking the chicken for the first 50 minutes, transfer the chicken to the new roasting pan skin side up
   
3. Add 3 pounds of frozen California blend vegetables into the roasting pan where there is chicken grease and dripping
4. Quick toss and put both roasting pans into the oven
   The one with the chicken in the middle rack and the vegetable one on the upper rack
5. Follow the recipe to cook the chicken.
   Since the frozen vegetables are into the oven, it will slow down the cooking process.
6. After 40 minutes, check if the chicken and vegetables are done.
   If the vegetables are crisp tender as you desire, but not the chicken, continue to cook the meat for another 10-15 minutes and check again. (Tent a foil on top of the vegetables to keep them warm while you are waiting for the chicken in the oven)
   If you prefer to cook the vegetables a bit longer, also put them back to the oven together with the chicken
   
7. Repeat the last step until the chicken is cooked through

II. If you want to serve the vegetables separately for different purposes

For instance, I always bring my lunch to work, bringing in this roasted California blend vegetables are always great. This is how I do it.

1. Follow the recipes to cook the chicken until it is done
2. Leave the oven on
3. Transfer the cooked chicken into a serving plate and rest
4. Use the same roasting pan, immediately toss in the vegetables
5. Bake it in the oven for 15 minutes
6. Toss the vegetables and cook in the oven for another 15 minutes or until crisp tender

Tips

Cooking the chicken and vegetables in this way, you only need one roasting pan.

III. If you want to serve the roasted California blend vegetables as a side dish in another dinner

In this case, just transfer the dripping to a container and cook the baked California blend vegetables with the grease and dripping whenever you are ready.

IV. Purely Vegetarian Version

If you are a vegetarian, I understand that you just want purely vegetarian version.

Ingredients

3 pounds Frozen California Blend Vegetables (unthawed)
1 ½ teaspoon Salt
½ teaspoon Black Pepper
1/8 teaspoon Garlic Powder
1/8  teaspoon Onion Powder
1/8  teaspoon Dried Thyme
1/8 teaspoon Dried Rosemary
1/8  teaspoon Dried Oregano
1/8  teaspoon Ground Sage
1/8  teaspoon Dried Parsley Flakes
1/8  teaspoon Dried Basil
1 Dried Bay Leaf
1 pinch Crushed Red Pepper Flakes
6-8 tablespoons Extra Virgin Olive Oil

1. Preheat oven at 425F
   
2. All the seasonings listed in the everything-in-your-spice-rack chicken cut down to 1/8 teaspoon
3. Salt and pepper to taste
4. Whisk all the spices, dried herbs and seasonings together with 6-8 tablespoon Extra Virgin Olive Oil
5. Pour the flavored oil into the vegetables
6. Toss to coat
7. Bake in an aluminum foil lined roasting pan for 15 minutes
8. Toss and bake for another 15 minutes until crisp tender and serve
   
   

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