A one-pan dinner built on that frozen mix: steam the vegetables, then roast them with garlic, oil, and cheese until they're caramelized at the edges. Takes thirty minutes flat and feels like actual food at the end of a long day.

Serves 2. 30 minutes, 8 at the stove.

About 350 calories a serving, 10 g protein, 10 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Steam the entire bag of vegetables in the microwave according to the package directions, about five minutes, until just tender. While they steam, mince 3 cloves garlic.5 min
2. Spread the steamed vegetables on a sheet pan and drizzle with 3 tablespoons oil. Scatter the minced garlic over top, season with salt and pepper, and toss until everything is coated.
3. Roast for fifteen minutes, stirring halfway through, until the vegetables are caramelized and browned at the edges.15 min
4. Remove from the oven and grate 2 ounces parmesan cheese over the warm vegetables. Toss gently and serve right away.

Note Swap the parmesan for a sharp cheddar or crumbled feta if you prefer. Leftovers keep in the fridge for three days and are fine cold or reheated. Serve alongside rice, crusty bread, or a simple grain to make a full plate.