I took some time out from crochet work for a while and found myself with tons of fresh vegetables. A huge thank you to my sister Tracy.
Now I would usually par boil them for a while and put them in cold water to stop the cooking process. However, I wanted to try something different this year. I decided to roast the vegetables in the oven for a while, let them cool on the trays and put them in quart bags and pop them in the freezer. Well, let me tell you, they turned out fantastic. After spreading the broccoli and cauliflower in the pans, I drizzled them lightly with EVO (Extra Virgin Olive Oil) tossed them around and stuck them in a 325° oven until they were slightly soft but still firm. About 20 minutes. Oven temperatures vary, so the times my differ. Keep checking yours until you get the desired results.
I ended up with 6 quart bags of broccoli and cauliflower and 2 quart bags of squash(zucchini and yellow summer squash). Not a bad haul!! We will surely enjoy them this winter when the snow is flying.
Now for some photos! Enjoy…