Want to turn ordinary frozen veggies into a great-tasting side dish? This recipe for roasted frozen vegetables is far from the steam-in-a-bag taste. These veggies are full of flavor, the texture is soft in the middle and crisp edges… a must make!
Roasting vegetables is one of my favorite ways to get my family to eat their veggies, and it’s so easy to throw everything onto a sheet pan, drizzle with oil, season, and let the oven do the rest.
Everything from roasted fall vegetables to carrots and parsnips has become some of my favorites sides. But on nights when you don’t feel like peeling, chopping, or doing any food prep, I’m here to tell you that frozen vegetables can come to the rescue!
You can roast just about any frozen vegetable, and in this post, I’m sharing my tips and tricks to make sure they turn out perfect every time.
How to Roast Frozen Vegetables
Roasting frozen vegetables add flavor you can’t get with steaming; plus, there is little to no food prep like washing, peeling, or chopping.
To roast vegetables, you will need:
- your choice of frozen veggies
- a large sheet pan
- parchment paper, optional see notes*
- olive oil
Once you have your ingredients ready, here is how to roast frozen vegetables:
Preheat the oven to 450F.
- Get the Veggies Ready
Add the frozen veggies to the baking sheet. Drizzle with olive oil and season them with salt and roasted veggie seasoning. Toss to combine and spread everything out in an even layer.
Bake for 15 to 25 minutes, depending on the veggie, or until they are cooked through and the edges are golden brown.
Watch this simple roasted veggie dish come together in this quick recipe video:
Do I line the baking sheet when roasting frozen vegetables?
You do not have to line the baking sheet when roasting frozen vegetables IF you separate your veggies well and generously spray your pan.
If you’re not using much oil on your vegetables, line the pan to prevent sticking.
The biggest advantage to lining your pan is the easy cleanup!
Frozen Vegetables You can Roast
Any frozen vegetable or blend can be roasted in the oven. So far, my favorites have been broccoli, butternut squash, and fajita veggies, but you can also roast:
- Brussels sprouts
- Corn, peas, carrots
- California vegetable medley
- Stir-fry mix
- Cubed potatoes or sweet potatoes
- Green beans
- Sugar snap peas
Do You Have to Thaw Vegetables Before Roasting?
There’s no need to defrost vegetables before roasting. You can place them directly onto the lined sheet pan from the freezer, season, and bake to perfection.
Will Frozen Vegetables Get Crispy?
Since they’ve been flash-cooked, frozen veggies will be slightly softer than fresh when roasted. However, they still get those golden, brown edges and nutty flavor.
Tips for Best Roasted Frozen Vegetables
No matter the vegetable you choose to roast, these tips apply and ensure perfectly cooked veggies that don’t taste plain or like they came from the freezer.
Give them room
Crowding the veggies will cause them to steam so make sure to spread them out onto a large baking sheet leaving space in between each piece.
Season as usual
Don’t skip the olive oil and veggie seasoning! It adds flavor -something essential to not give them the out-of-the-bag taste and texture.
Make sure the oven is fully preheated
The 450F is kind of high heat for this recipe, but it helps the water evaporate quickly, and the edges get as golden and crisp as possible.
Don’t line baking dishes
Glass and ceramic baking dishes don’t need to be lined, just sprayed with oil. You want the veggies to cook directly on the hot surface, it helps them brown, and the liquid evaporates.
If the veggies pieces are stuck together, do your best to separate them before cooking.
More Roasted Vegetable Recipes
On a roasted vegetable kick? You’re in the right place! Here are more healthy oven-roasted side dishes to try out, and don’t forget to make them with my Homemade Roasted Vegetable Seasoning. It makes everything taste even better.
- Roasted Fingerling Potatoes with Garlic & Pepper– these are the BOMB.COM!
- Balsamic Roasted Beets
- Oven Roasted Carrots
- Roasted Asparagus with Lemon
- Easy Roasted Parsnips
Easy Roasted Frozen Vegetables
- 12- ounce bag frozen vegetables ex: California blend, cauliflower, broccoli, and carrots
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 teaspoons roasted vegetable seasoning
- Preheat the oven to 450F.
- Place the frozen veggies onto a baking sheet, separating any frozen pieces, drizzle with olive oil, and season with salt and vegetable seasoning. Toss to coat the veggies and spread in an even layer on the baking sheet.
- Bake for 20 to 25 minutes or until the vegetables are heated through and golden brown.