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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!
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.
- 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.
Tips for roasting frozen vegetables
- Don’t thaw the vegetables first. Make sure you’re cooking them while frozen.
- 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.
- 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.
- Avoid lining the pan with parchment paper or aluminum foil. Again, you want hot pan-to-veggie contact to achieve optimal browning.
- Choose frozen vegetables that are all of a kind or similar in size to ensure even cooking.
- 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.
- 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.
- 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.
Recipes with roasted frozen veggies
- Roasted Frozen Broccoli
- Herb Roasted Vegetables
- Roasted Vegetable Quinoa
- Roasted Frozen Cauliflower
- Oil Free Roasted Vegetables
- Roasted Frozen Brussels Sprouts
Frequently asked questions
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.
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.
Yes. They can be stored in the refrigerator for up to three days and reheated, but do not refreeze. The texture will suffer.
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.
More cooking resources:
- How to Roast Garlic
- How to Pickle Onions
- How to Make Pizza Dough
- How to Caramelize Onions
- How to Cut an Avocado
- How to Cook Chickpeas
- How to Cook Rice
- How to Make Oatmeal
- How to Chop Cilantro
If you’ve found this cooking resource for How to Roast Frozen Vegetables helpful or if you’ve tried any recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! We would love to hear about your experience with this technique. And if you snapped some shots of it, share it with us on Instagram so we can repost on stories!
How to Roast Frozen Vegetables
- 2 cups frozen vegetables of your choice
- 2 tablespoons olive oil
- Pinch salt
- Pinch black pepper
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
You’re so welcome, Beth! So glad they turned out well for you!
Thank you for posting this tutorial on frozen veggies!! We eat a lot of frozen veggies so I can’t wait to try this!
You’re so welcome! Hope it’s helpful!
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.
That’s incredible! It all sounds delicious.
Did anyone else have an issue with the hot cookie sheet warping when the frozen veggies hit the pan?
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.