How to Roast Frozen Vegetables

5 from 358 votes

Learn how to roast frozen vegetables in the oven with my easy method - no thawing needed! Grab my best temperature and tips for crisp veggies!

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Can frozen vegetables be roasted? Absolutely! This recipe will show you how to take your frozen favorites from the freezer bag to browned goodness in less than an hour. And no defrosting required. Full confession: while they will always be a bit softer than vegetables roasted from fresh, these beauties will have nice, toasty edges. Plus, no chopping!

Close up of roasted carrots, broccoli and cauliflower in a large white bowl
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Convenient, economical, and good for you? Yes. Processed and frozen straight from the field, frozen vegetables do not languish on grocer’s shelves (or yours) losing vitamins.

How to roast frozen vegetables

  • Preheat the oven to 450°F. Place a large baking sheet in the in oven to warm it up. Don’t skip this step (Heat is key to the process.)
  • In a large bowl, toss the frozen vegetables in olive oil, salt, and pepper.
Ingredients to make the recipe
  • When the sheet pan is hot, carefully transfer the seasoned vegetables onto the tray and spread them out in a single, even layer. Make sure the vegetables are not overlapping.
  • Roast for 15 to 30 minutes depending on the vegetable’s size.
2 image collage showing the frozen vegetables before and after roasting on a sheet pan tray

Tips for roasting frozen vegetables

  1. Don’t thaw the vegetables first. Make sure you’re cooking them while frozen.
  2. Always preheat the pan. The hot pan is key to crisping the frozen vegetables by helping them cook quickly. Roasting from frozen helps them maintain their body and texture. And make sure not to cook below 450F for the best results with frozen vegetables.
  3. Expect to hear some sizzling and perhaps experience a splatter of grease when transferring the vegetables to the hot pan. Be very careful, use oven mitts, and don’t lean over the hot sheet pan.
  4. Avoid lining the pan with parchment paper or aluminum foil. Again, you want hot pan-to-veggie contact to achieve optimal browning.
  5. Choose frozen vegetables that are all of a kind or similar in size to ensure even cooking.
  6. Add more seasonings along with salt and pepper, if you like: minced garlic or garlic powder, onion powder, smoked paprika, or any herb you think might enhance the taste of what you are roasting.
  7. Coat in oil. Even though they’re frozen, try to get as much olive oil or avocado oil on there so that it helps them crisp up. Use more than you would normally use for fresh vegetables.
  8. Don’t overcrowd the pan. Since they have a lot of moisture, they will release more moisture, so you want to keep space between the vegetables.
Close up of roasted vegetables on a sheet pan

Recipes with roasted frozen veggies

Frequently asked questions

Do you need to thaw frozen vegetables before roasting?

No need to the thaw the frozen vegetables. They can go from freezer to oven, but make sure to follow the directions and coat with oil and seasonings. Also, if any veggies are stuck together, make sure to separate before putting in the oven.

How do you make frozen vegetables crispy?

The best way to ensure that the vegetables are crispy is to make sure your oven is fully preheated and your sheet pan is hot before adding the frozen vegetables. If your oven is slow to come to temperature, give it enough time to warm up.

Can frozen vegetables be reheated?

Yes. They can be stored in the refrigerator for up to three days and reheated, but do not refreeze. The texture will suffer.

Roasted vegetables in a large bowl

Using pre-cut frozen vegetables right from the freezer is a real-time saving shortcut on crazy weeknights. It adds a healthy serving of veggies without the time commitment for prepping those veggies.

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How to Roast Frozen Vegetables

Learn how to roast frozen vegetables in the oven with my easy method – no thawing needed! Grab my best temperature and tips for crisp veggies!
5 from 358 votes
Servings 4 servings
Course Side Dish
Calories 120
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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  • Preheat oven to 450°F. Place a large baking tray in the oven to warm up.
  • In a large bowl, toss the frozen vegetables in olive oil, salt and pepper.
  • When the tray is hot, carefully transfer the seasoned vegetables onto the tray and spread out into an even layer, making sure the vegetables are not overlapping.
  • Roast for 15 to 30 minutes depending on the vegetable.


Storage: Roasted frozen vegetables are best eaten straight away, but they will keep well for up to 3 days in an airtight container in the fridge and can be reheated. Do not refreeze because the texture will suffer.
Photo Credit: Erin Jensen


Calories: 120kcal, Carbohydrates: 12g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 43mg, Potassium: 193mg, Fiber: 4g, Vitamin A: 4621IU, Vitamin C: 9mg, Calcium: 23mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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Recipe Rating


  1. Heidi says:

    Wow! could this get any easier and turn out so well! not mushy at all! I was hesitant about not using parchment paper, but the veggies didn’t stick at all! thank you so much for posting this!

    1. Yumna says:

      So happy you liked these! Such a great easy weeknight side dish.

  2. Beth says:

    These instructions are excellent! the veggies I made were really excellent – and maybe better than the ones I chop up from fresh. The instructions are very reassuring – the hot pan was key, I think. Thank you for explaining this so well.

    1. Yumna J. says:

      You’re so welcome, Beth! So glad they turned out well for you!

  3. Judy says:

    Thank you for posting this tutorial on frozen veggies!! We eat a lot of frozen veggies so I can’t wait to try this!

    1. Yumna Jawad says:

      You’re so welcome! Hope it’s helpful!

      1. Sherita H. says:

        Is there an alternative if I don’t have a baking sheet? For example an aluminum roasting pan. Should I use any non-stick spray?

        1. Yumna J. says:

          Hi Sherita, great question! Yes, you can use a roasting pan if you don’t have a baking sheet and a little non-stick spray will help for sure. Let me know how it turns out for you!

  4. Lee Kaplan says:

    I have used this recipe at least six times. I add garlic powder and onion powder to the olive oil, s/p before roasting.
    I’ll toss the roasted veggies with rice and tamari sauce, or on pasta w/whatever sauce my mood is for the day. They’re great in scrambled eggs (chopped up the larger roasted pieces), as part of a breakfast burrito, topping a creamed soup… endless uses.

    1. Yumna Jawad says:

      That’s incredible! It all sounds delicious.

  5. Dawn says:

    Did anyone else have an issue with the hot cookie sheet warping when the frozen veggies hit the pan?

    1. Lee Kaplan says:

      Dawn, I have yet to find a baking sheet, no matter how heavy, whether food was added to a cold or hot pan, that did NOT warp. It’s not the recipe.