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, and it’s the easiest way to get your family to eat their veggies.
Roasted Frozen Mixed Vegetables
Everything from roasted fall vegetables to carrots and parsnips has become some of my favorite sides. But on nights when I don’t feel like peeling, chopping, or doing any food prep, these roasted 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.
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
- Cauliflower
- Corn, peas, carrots
- California vegetable medley
- Stir-fry mix
- Cubed potatoes or sweet potatoes
- Asparagus
- Green beans
- Sugar snap peas
How to Roast Frozen Vegetables
AS I’ll show you in the recipe card video, roasting frozen vegetables involves little to no food prep, like washing, peeling, or chopping. Here’s what to do:
- Get the veggies ready.
Add the frozen veggies to a 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. - Roast.
Bake at 450F for 15 to 25 minutes, depending on the veggie, or until they are cooked through and the edges are golden brown.
Laura’s Tips for Best Roasted Frozen Vegetables
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.
Since they’ve been flash-cooked, frozen vegetables will be slightly softer than fresh when roasted. However, they still get those golden, brown edges and nutty flavor.
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.
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.
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.
More Roasted Vegetable Recipes
Other healthy oven-roasted side dishes you must try are roasted fingerling potatoes with garlic & pepper, balsamic roasted beets, oven-roasted carrots, and roasted asparagus with lemon.
Easy Roasted Frozen Vegetables
Watch how it’s made:
Ingredients
- 12- ounce bag frozen vegetables, ex: California blend, cauliflower, broccoli, and carrots
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 teaspoons roasted vegetable seasoning
Instructions
Prep:
- Preheat the oven to 450F.
Season:
- 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:
- Bake for 20 to 25 minutes or until the vegetables are heated through and golden brown.
Notes
- 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.
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Pam says
Quick & easy veggies for weeknights!
Jillian says
Perfect recipe! My roasted frozen veggies were cripsy and flavorful!
Erin says
Really good.
Gianne says
So simple to make and packed with flavor. The veggies came out perfectly roasted and were a hit with my whole family. Definitely a new go-to side dish!
Donalyn says
An excellent idea and they came out very well for us – delicious!