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!
Servings 4 servings
Calories 120kcal
Equipment
Ingredients
- 2 cups frozen vegetables of your choice
- 2 tablespoons olive oil
- Pinch salt
- Pinch black pepper
Instructions
- 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.
Video
Notes
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
Nutrition
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