Frozen Roasted Vegetables Recipe
on Aug 15, 2020, Updated Nov 14, 2024
Roasting frozen mixed vegetables is so easy, delicious, and affordable. A simple veggie side dish recipe! All you need is frozen mixed vegetables, olive oil, and a few spices.
Can you roast frozen vegetables?
Yes! Roasting frozen vegetables is one of the best ways to make frozen mixed vegetables taste delicious. If you need a vegetable side dish in a hurry, you cannot go wrong with this recipe!
After making this frozen carrots recipe and this frozen roasted corn, I knew I had to keep making recipes with frozen veggies because they were just so delicious!
Oven roasted frozen broccoli is another recipe that changed my life and is one of my favorite ways to eat my veggies.
I have a hard time getting my veggies in if they are not incorporated into the main dish. My new found love is those convenient bags of frozen veggies – only between $1 – $2 and I have a delicious veggie side dish on the table with little effort!
Roasted frozen brussel sprouts are coated in crispy parmesan cheese edges is always a favorite in our house!
And if you are wondering how to cook frozen green beans, roasting them is, you guessed it, delicious!
Roasted frozen cauliflower is the best way to roast cauliflower, and it gets those yummy crisped edges that everyone loves.
And this recipe today incorporates one of the most popular bags of frozen veggies – cauliflower, carrots, and broccoli.
how to cook frozen vegetables
This recipe is so simple and only takes a few minutes to prep.
- Step 1: Preheat the oven to 400 degrees.
- Step 2: line a baking sheet with parchment paper and place the frozen mixed vegetables on top in an even layer.
- Step 3: Toss your veggies with olive oil and spices until coated, then bake at 400 degrees for around 30 minutes, stirring every 10 minutes or so.
You can tell they are done when the edges start to get those yummy browned bits on them.
All you need is salt, pepper, garlic powder, and onion powder to make these veggies taste amazing.
I love roasted veggies, but I don’t always have or make the time to chop them up myself. The convenience of this recipe just can’t be beat! Try this easy recipe next time you need a fuss free dinner.
Do you need to thaw frozen vegetables before roasting?
Nope! Actually it is not a good idea to let them thaw at all. Part of the secret to getting crispy frozen roasted veggies is cooking them straight from frozen at a high temperature.
How do you make frozen vegetables crispy?
The key to crispiness is to not let them thaw, and to roast the vegetables at a high heat. This is what gets those delicious little crispy edges!
Frozen Mixed Vegetables
Ingredients
- 12 oz mixed frozen vegetables, broccoli, cauliflower, carrots
- 2 tablespoons olive oil, or use olive oil spray
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400 degrees
- Line a baking sheet with parchment paper
- Pour the frozen vegetables onto the parchment paper (be sure you do this straight from the freezer, do not thaw the vegetables first)
- Toss the vegetables with the olive oil and spices until coated
- Roast the frozen vegetables at 400 degrees for around 30 minutes, stirring and flipping every 10 minutes, until the edges begin to brown and the vegetables are your desired texture.
Video
Nutrition
p.s. If you love this recipe, here’s how to make it in the air fryer with this air fryer frozen vegetables recipe!
This is an excellent, quick recipe. Only complaint was waaayy too much pepper! A misprint perhaps?
Definitely not everyone loves pepper! You can always use less 🙂
When I tell you, these are the best vegetables I’ve had in my entire life, and even that is giving no justice to how they actually taste. I made them for a group of teenage boys and even they ate multiple servings. My son ate one serving but said ma you did that. Mind you he doesn’t like vegetables, so THANK YOU 1000%
Love to hear that! So glad it was a hit with your family!
I’m wondering if I could use melted butter in place of the oil? Or maybe half and half ( oil and butter?) And I like them crisp tender…but not ” charred” to death ( as in browning too fast with butter)ha. I love butter on my veggies!
I think that would work fine!
To prevent mushiness, preheat the sheet as you preheat the oven.