BUFFALO RANCH ROASTED CAULIFLOWER AND BROCCOLI from Seriously Good Freezer Meals

Makes 6 servings     

• 3 cups (9-ounces) frozen cauliflower
• 2 Tablespoons Buffalo wing sauce, such as Frank’s RedHot (I used a medium-spicy wing sauce)
• 4 cups  (9.5-ounces) frozen broccoli florets
• 2 Tablespoons olive oil
• 3 Tablespoons (or a 1-ounce packet) powdered ranch dressing mix

In a large bowl, toss cauliflower with wing sauce.

In another large bowl, toss broccoli with olive oil, ensuring that all pieces are evenly coated. Add ranch dressing mix and toss to coat.

MAKE IT NOW: Preheat oven to 425˚F. Spoon both the cauliflower and broccoli on a rimmed baking sheet lined with parchment paper, spreading into a single layer. Bake in preheated oven for 10 minutes, stir once, then bake for an additional 15 minutes, until vegetables begin to crisp on top but are not burned. Remove from oven and serve.

MAKE IT A FREEZER MEAL: Spread cauliflower mixture on a rimmed baking sheet lined with parchment paper, spacing pieces so they aren’t touching. Spread broccoli mixture on another rimmed baking sheet lined with parchment paper, spacing pieces so they aren’t touching. Place both baking sheets in the freezer for about 30 minutes, until solid. Transfer frozen vegetables to a labeled gallon-size freezer bag. Seal, removing as much air as possible, and freeze.

COOK FROM FROZEN: Preheat oven to 475˚F. Transfer bag contents to a rimmed baking sheet lined with parchment paper, spreading into a single layer. Bake in preheated oven for 13 minutes, stir once, then bake for an additional 15 to 17 minutes, until vegetables begin to crisp on top but are not burned. Remove from oven and serve.

Recipe at nancy-c.com from Seriously Good Freezer Meals