When you've got nothing but a bag of frozen mixed vegetables and not much time, roasting them gives them color and brings out natural sweetness. This shelf holds it all; dinner is done in thirty minutes.

Serves 2. 30 minutes, 5 at the stove.

About 500 calories a serving, 26 g protein, 61 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425 degrees Fahrenheit [220 degrees Celsius]. Toss the entire 12-ounce bag of frozen california blend with 2 tablespoons of oil, 2 minced garlic cloves, salt, and pepper on a sheet pan until evenly coated.
2. Spread the vegetables in a single layer and roast for 20 to 25 minutes, stirring once halfway through, until the broccoli florets are browned and tender when pierced with a fork.23 min
3. Pull the pan from the oven and stir in 1 tablespoon of butter, letting it melt over the hot vegetables.

Note Swap butter for a squeeze of lemon juice if you prefer brightness. Leftovers keep three days in the fridge and reheat well in a 350-degree oven [175 degrees Celsius]. Serve alongside rice, pasta, or crusty bread to stretch this into a fuller meal.