Roasted 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
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.
My Top Tip: 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.
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
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