The Costco Freezer Find So Good I Buy 2 at a Time

If you knew me, you’d know that one of my favorite purchases I ever made was my basement chest freezer. Inside is a treasure trove of all my favorite things. Quart containers of homemade chicken stock, frozen French fries for my kids, extra bacon for a rainy day, and shortcuts to help me get dinner on the table. I’ve always used the extra freezer space to store frozen vegetables like peas, broccoli, and corn from Costco, but now I have a new favorite taking up prime freezer space: Tattooed Chef Sheet Pan Vegetables.

Why I Love Costco’s Tattooed Chef Sheet Pan Vegetables

Unlike the humble frozen peas and broccoli, these veggies come sheet pan ready so they can be roasted to a beautiful golden brown hue. In fact, they come pre-seasoned with extra virgin olive oil and salt and pepper so all you have to do is toss them on a sheet pan and throw them in a hot oven for about 40 minutes for an effortless side dish. Alternatively, they can be warmed in a skillet for about eight minutes, or heated in an air fryer for 20 minutes. I prefer the sheet pan because the edges get crispy and delicious, and the clean-up is super easy.

They have so much more flavor than a typical frozen vegetable. There is no watered-down taste, just pure caramelized veggie perfection. The mix includes a blend of Brussels sprouts, sweet potato, broccoli florets, red onion, and zucchini. The vegetables are a product of Italy, and it’s worth noting that the red onion is of the Tropea variety grown in Calabria. These onions are prized for their sweetness and are less intense than your typical red onion. I’d liken them to a shallot, and they are super delicious when roasted! 

Although I wouldn’t call this mix incredibly kid-friendly (my boys loathe Brussels sprouts), my daughter loves it. Plus, they are easy enough to make that I don’t mind if I go through the effort and I’m the only one who eats them. In fact, I usually make a big batch at the beginning of the week and use the leftovers for lunch in rice bowls, an egg hash, or even in a big salad. 

The bag is four pounds for about $12.99, which is an amazing price. I did the (mom) math and buying the raw ingredients alone would cost almost double the price. Plus, the time I save on prep work is pretty much priceless. It’s a relatively new item at my warehouse (they were introduced within the last three months or so) so I always stock up on a couple of bags when I go, in case they decide not to restock them. 

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