— Mary Gerstein

Um, you know, we can, um, roast uh, frozen vegetables, just keeping in mind that, uh, they're gonna be, um, soft already, because during the freeze thaw cycle, right, the water expands cell membranes rupture, and then when, uh, the product thaws, you have this slackness, um, that, uh, is gonna be part and parcel, uh, of that product. Um, and this is gonna be particularly true, um, of, uh, of vegetables, right? These, these plant items, okay? Uh, so they're gonna appear like they've been blanched, you know, um, they're gonna be soft. They're gonna look a little bit, you know, wet to the eye. They're probably gonna have some water that's exuding from them. Uh, you know, when, when roasting, um, use a high temperature and, uh, you know, you might even combine, uh, the roasting, you know, function of the oven with, uh, the broiler, you know, some intense heat, um, you know, or if you're using a grill, right? The intense heat from the bottom. And, uh, you can then impart, uh, some color, which means flavor, and probably a more enjoyable product to eat. Um, uh, but again, give that a try and see how you like it.