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Roasted vegetables in a large bowl
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5 from 64 votes

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!
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 120kcal
Author Yumna Jawad

Ingredients

  • 2 cups frozen vegetables of your choice
  • 2 tablespoons olive oil
  • Pinch salt
  • Pinch 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.

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