Are frozen green beans as healthy as fresh?

Illinois extension stated that according to the US Department of Agriculture, "the freezing process itself does not destroy nutrients. However, many prepared foods or frozen vegetables are either blanched or precooked to some degree causing some water-soluble nutrients like vitamin C and B vitamins to break down or leach out." Also the freezing process is much improved since the vegetables are frozen at the peak of ripeness and frozen very quickly.

How to keep roasted vegetables from sticking to the baking sheet?

The best way to avoid sticking is to use baking parchment paper (not wax paper). Or you can use aluminum foil. If you don't have either of those items, spray the pan really well with nonstick cooking spray. Make sure to flip the vegetables midway through roasting.

What main dish goes well with roasted green beans?

Since the green beans cook at a fairly high temperature, I would prefer to make the main dish on the stovetop. Pan Fried pork chops , Blackened Steak or Filet Steak Medallions. would be delicious choices.

Roasted Frozen Green Beans ⋆

Description

These roasted frozen green beans and carrots are tender and crisp. Simply marinated with olive oil and herbs, this is an easy and very flavorful side dish that will be delicious with any meal.

Ingredients

Units Scale

1 pound of frozen green beans, (not defrosted)
1 pound of frozen or fresh baby carrots (not defrosted, sliced lengthwise)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
2 sprigs of fresh thyme or 1 teaspoon dried thyme*
2 sprigs fresh oregano or 1 teaspoon dried oregano*
parmesan cheese or feta cheese, optional

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Instructions

- Preheat oven to 425°F. Stir the oil, seasonings and lemon juice in a large bowl. Pour in the frozen vegetables and toss around to coat them.
Line a sheet pan with parchment paper.
Spread the vegetables out evenly spaced on the baking sheet.
Roast the vegetables in a hot oven for 10 minutes. Stir and flip them over and roast for another 10 minutes. Break a green bean and a carrot in half with a fork or bite into one to see if they are done. They should be tender on the inside but crispy on the outside. Roast another 5 minutes if needed.
Sprinkle on optional parmesan or feta cheese.

Notes

*If you like your green beans really crispy, you can cook them under the broiler for about 1 minute. I would watch them very closely so they don't burn.

* You can use 1 pound of frozen sliced carrots instead of the frozen baby carrots.

*Substitute a total 2 teaspoons Italian seasoning for all the individual spices.

*Store leftovers in an airtight container in the refrigerator for 3 days. Reheat on the stovetop in a pan for 2 minutes or until heated through.

*Or use cold leftovers in a salad, quiche, soup or casserole.

*The nutrition is calculated using only 1 tablespoon olive oil. Most of it was drained off.