Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Place frozen carrots directly on the baking sheet.

Drizzle with olive oil and honey, then sprinkle with salt and pepper.

Toss to coat evenly.

Arrange carrots in a single layer on the baking sheet.

Roast for 25–30 minutes, shaking the pan halfway through.

Remove when carrots are golden brown and tender.

Garnish with fresh thyme or parsley (optional).

Preheat air fryer to 390°F (200°C).

Toss frozen vegetables with olive oil, salt, and pepper.

Place vegetables in the air fryer basket in a single layer (avoid overcrowding).

Cook for 12–15 minutes, shaking the basket halfway through.

For extra crispiness, increase temperature to 400°F (200°C) for the last 2 minutes.

Serve immediately with optional toppings like Parmesan, sriracha, or sesame oil.

Heat a wok or large skillet over high heat until very hot.

Add vegetable oil and wait until it shimmers.

Add frozen vegetables directly to the hot pan.

Stir-fry for 5–6 minutes until vegetables start to brown.

In a small bowl, mix soy sauce, brown sugar, peanut butter, garlic powder, and red pepper flakes.

Add the sauce to the vegetables when they are 75% cooked.

Stir-fry for another 1–2 minutes until heated through.

Garnish with sesame seeds and serve immediately.

Heat sesame oil in a large skillet or wok over medium-high heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Push rice to one side of the pan and pour beaten eggs into the empty space.

Scramble eggs until just set, then mix with rice.

Add frozen vegetables directly to the pan (no thawing needed).

Stir-fry for 5–7 minutes until vegetables are heated through and tender-crisp.

Pour soy sauce over the mixture and stir to combine.

Season with salt and pepper.

Serve hot, garnished with chopped scallions or sesame seeds.

Stovetop Method:

Add frozen carrots to a large skillet and cover with water.

Bring to a rolling boil, then reduce heat and simmer for 8–10 minutes.

Drain water and return pan to heat.

Add butter and honey, stirring until carrots are coated.

Season with salt and pepper.

Oven Method:

Preheat oven to 400°F (200°C).

Place frozen carrots on a baking sheet.

Drizzle with melted butter and honey mixture.

Roast for 20–25 minutes, stirring halfway through.

For Complementary Vegetables:

Steam broccoli or green beans for 5–6 minutes.

Roast cauliflower for 15–20 minutes.

Preheat oven to 375°F (190°C).

Cook penne pasta according to package instructions; drain and set aside.

In a large pan, melt butter over medium heat.

Add minced garlic and sauté for 1 minute.

Add frozen carrots and cook for 5 minutes.

Pour in heavy cream and simmer until carrots are tender.

Add frozen spinach directly to the sauce and stir until heated through.

Mix cooked pasta with the vegetable cream sauce.

Transfer to a baking dish and top with shredded mozzarella and Parmesan.

Bake for 20–25 minutes until the cheese is melted and golden brown.

Let cool for 5 minutes before serving.