Red Potatoes, Carrots, Oinions & Zucchini
Red Potatoes, Carrots, Onions, Zucchini.
For Food Safety: Keep frozen until ready to cook. Do not refreeze. Heat to 165 degrees F before use. Refrigerate leftovers. Roast: How to Roast: Red potatoes, carrots, onions & zucchini. 1. Preheat oven to 450 degrees. 2. Place frozen vegetables in a shallow baking pan. Drizzle with oil, salt and pepper. Toss to coat and arrange in a single layer. 3. Roast 20 Minutes or until desired browning occurs. Stir once halfway through. Must be cooked thoroughly. You Will Need: 3 tablespoons olive oil or other cooking oil. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper.