I make this skillet roasted frozen vegetable dish 3 times a week!, by Chef Brians Kitchen on YouTube. 13 min 44 s.
- Video length
- 13 min 44 s
- Time to do it
- 20 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Set a wide skillet over medium-high heat and let it get properly hot for 2 to 3 minutes before anything goes in. A cold pan steams the vegetables instead of browning them.
Add 2 tablespoons of oil and swirl it around the pan so the whole base is coated.
Tip the frozen vegetables straight in from the bag while still frozen. Do not thaw them first and do not rinse them.
Spread the vegetables into a single, even layer and leave them alone for 3 to 4 minutes. Let the bottom side touch the hot pan and start to brown.
Stir, then press the vegetables back down into an even layer and leave them again for another 3 to 4 minutes. Repeat this two or three times.
Season with salt, pepper, garlic powder or onion powder halfway through cooking, not at the very end, so the flavor has time to settle in.
Cook until the edges are browned and the pieces are tender but still have some bite, about 10 to 12 minutes total.
Taste one piece, adjust the salt, and serve straight away alongside chicken, beef, fish or pasta.
Tips and common mistakes
Do not crowd the pan. If the vegetables pile up more than one layer deep, cook them in two batches or they will steam and go mushy.
Scrape off any loose ice or frost before the vegetables go in, since that water stops browning.
Keep the heat at medium-high and stir only every few minutes. Constant stirring keeps the vegetables from caramelizing.
Use an oil that can take high heat, such as canola, vegetable or avocado oil, rather than butter, which burns.
Questions
Do I need to thaw frozen vegetables before cooking them?
No. Put them in the pan still frozen. Thawing releases water and makes them soft and watery before they ever get a chance to brown.
Why do my frozen vegetables always turn out mushy?
Usually because the pan was not hot enough, there was too much in the pan at once, or they were stirred nonstop. A hot wide pan, a single layer and a few minutes of no touching fix all three.
Can I cook them in an air fryer instead?
Yes. Toss the frozen vegetables with oil and salt and cook at 200C (400F) for about 12 to 15 minutes, shaking the basket every 5 minutes. The skillet gives more caramelized edges, but the air fryer is faster.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
