A Quick Guide To Cooking Frozen California Blend Veggies

California Blend Vegetables are a convenient mix of sliced carrots, broccoli, and cauliflower, which can be roasted or used in other recipes to make a quick and tasty vegetable side dish. They can be cooked in a variety of ways, including roasting, boiling, steaming, or frying. This paragraph will discuss the best methods for cooking frozen California Blend Vegetables to ensure they are tasty and nutritious.

How to Cook Frozen California Blend Vegetables

Roasted California Blend Vegetables

Ingredients

California blend frozen vegetables (12 oz)

• Broccoli
• Carrots
• Cauliflower

Salt, to taste

Lemon juice (1 tablespoon)

Onion powder (1/2 teaspoon)

Garlic powder (1 teaspoon)

Black pepper powder, to taste (1/2 teaspoon)

Paprika (1/4 teaspoon) (optional)

Oil, to coat

Method

• Preheat your oven to 450°F.
• In a large bowl, place the frozen mixed vegetables.
• Add salt, oil, lemon juice and all the spices – paprika, black pepper, onion powder and garlic powder.
• Mix well until the oil, lemon juice, salt and spices are well combined with the frozen mixed vegetables.
• Line a baking sheet with good-quality aluminium foil.
• Place the seasoned frozen vegetables in a single layer on the baking sheet.
• Bake in the preheated oven for 25 to 30 minutes until the vegetables are well roasted and lightly browned.

Tips

• You can use fresh vegetables, but you will need to reduce the baking time as they will cook faster.
• You can also add meat drippings to take the dish to the next level.
• Play around with seasonings to suit your taste. Try Italian seasoning, red pepper flakes, or even Sriracha.

Garlic Parmesan California Blend Vegetables

Ingredients

• 3 pounds Frozen California Blend Vegetables (unthawed)
• 1 tsp Italian Seasoning
• 1 pinch Crushed Red Pepper
• 2 tsp Garlic Powder
• 1/8 cup Grated Parmesan Cheese
• 1 tbsp Dried Parsley Flakes
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1/4 cup Extra Virgin Olive Oil

Instructions

Preheat your oven to 425°F. Line a roasting pan with aluminium foil for easy cleanup. Add the frozen California blend vegetables to the pan and spread them out evenly. Bake in the oven for 15 minutes. Toss and bake for another 15 minutes until crisp and tender.

While you wait, whisk together the Italian seasoning, crushed red pepper, garlic powder, grated parmesan cheese, dried parsley flakes, salt, and ground black pepper with the extra virgin olive oil in a separate bowl. The dressing should have a thick paste-like texture.

When the vegetables are out of the oven, stir in the dressing and transfer to a serving plate.

Tips

• For extra flavour, sprinkle some extra parmesan cheese on top of the vegetables before serving.
• You can also add some lemon juice and paprika to the mix of spices for a more tangy flavour.

Slow Cooker California Blend Vegetable Soup

Ingredients

• 2 cups frozen California blend vegetables (carrots, broccoli, and cauliflower)
• 2 cups vegetable broth
• 1 cup cooked white beans (optional)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil

Instructions

• In a large slow cooker, combine frozen California blend vegetables, vegetable broth, white beans (if using), onion, celery, carrot, thyme, and garlic powder. Stir well to combine.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
• Season with salt and pepper to taste.
• If desired, use an immersion blender to partially purée the soup for a thicker consistency. Alternatively, you can purée a portion of the soup in a blender and then return it to the slow cooker.
• Drizzle with olive oil and stir before serving.

Tips and Variations:

• For a heartier soup, add cooked chicken, sausage, or kielbasa.
• Try adding different spices and herbs, such as cayenne pepper or Italian seasoning, to give the soup a unique flavor.
• If you prefer a chunkier soup, you can cut the vegetables into larger pieces before adding them to the slow cooker.
• For a creamier soup, stir in some heavy cream or coconut milk during the last 30 minutes of cooking.

California Blend Vegetables with Parmesan Bread Crumbs

Ingredients:

• 2 cups carrots, cut into bite-sized pieces
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups cauliflower, cut into bite-sized pieces
• 2 tablespoons of butter, melted
• 1/4 cup Parmesan cheese, grated
• 1/4 cup panko bread crumbs
• 1/8 teaspoon cayenne pepper (optional)

Method:

• Preheat your oven to 350°F.
• Cut the carrots, broccoli, and cauliflower into evenly sized, bite-sized pieces.
• Melt the butter in the microwave for 15-30 seconds.
• Grate the Parmesan cheese if you haven't already.
• In a medium-sized bowl, add the vegetables and melted butter, stirring to coat the vegetables.
• In a separate, small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
• Add the bread crumb mixture to the bowl of vegetables and toss to coat.
• Pour the vegetables into a medium-sized baking dish.
• Spread any extra bread crumbs from the bottom of the bowl over the top of the veggies.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the bread crumbs are golden brown.
• Serve hot and enjoy!

Tips:

• Use fresh vegetables for the best results, but frozen California Blend vegetables can also be used.
• Butter is not necessary for this recipe, but omitting it will result in drier bread crumbs.
• Adjust the measurements of the vegetables to your preference.
• Use gluten-free bread crumbs to make the dish gluten-free.

California Blend Vegetables Kielbasa

Ingredients:

• 12-16oz of cooked kielbasa, sliced into 1/4"-1/3" thick pieces (you can use Butterball brand turkey kielbasa or Hillshire Farm hot and spicy kielbasa)
• 4lbs of frozen California blend vegetables (unthawed) - this typically includes broccoli, cauliflower, and carrots
• Optional: salt, lemon juice, onion powder, garlic powder, black pepper powder, and paprika

Instructions:

• Preheat your oven to 425°F (218°C).
• Line a roasting pan with aluminium foil for easy cleanup.
• Add the vegetables to the pan, spreading them out evenly.
• Place the sliced kielbasa on top of the vegetables, trying to keep the sausage in a single layer for even browning.
• Bake for 30 minutes.
• Toss the ingredients and bake for an additional 10-20 minutes, or until the vegetables are crisp-tender.
• Serve immediately and enjoy!

Tips and Variations:

• If you're not a fan of kielbasa, you can replace it with all-natural chicken sausage or even hot dogs.
• For a vegan option, simply omit the kielbasa or substitute it with a plant-based sausage alternative.
• Feel free to experiment with seasonings. Try Italian seasoning, red pepper flakes, or Sriracha for a spicier kick.
• If you prefer your vegetables more roasted and browned, adjust the baking time accordingly, checking on them regularly to avoid overcooking.
• For a larger batch, you can use multiple roasting pans or a larger baking dish.

Frequently asked questions