Frozen vegetables that rival fresh? Milk Street Director of Education Rosemary Gill shows us a simple technique for taking almost any frozen vegetable and turning it into something with a deep char, great texture and great aromatic flavor. The most important pointer is to use your frozen vegetables straight from the freezer—no thawing. If you can do that, you can get crispy, flavorful vegetables, whether it’s frozen broccoli, Brussels sprouts or asparagus. Follow Rosemary's easy and versatile fo