Learn how to roast frozen vegetables so they come out browned, caramelized, and delicious. Cooking times for most frozen vegetables, seasoning ideas, and meal ideas.
Making roasted frozen vegetables is a great way to turn what could be an underwhelming, mushy vegetable into something delicious, healthy, and packed with flavor. Make broccoli, carrots, green beans, asparagus, corn, cauliflower, Brussels sprouts, and more.
Like many folks, this week I really want to focus on recipes that take advantage of easy items that we can store in our pantries and freezer. This method of roasting frozen vegetables is not only great for a time like this when many people are trying to stay inside and away from stores, but it's also a great method to have when fresh veggies aren't in season or are expensive.
I use this method to roast frozen vegetables all the time and although they won't come out quite as caramelized and delicious as fresh, they are definitely tasty.
One quick note about this recipe before we get into how to roast freezer vegetables. These veggies will come out caramelized and taste better than most frozen vegetables you have had before. However, don't expect to have the exact same outcome as fresh. Since frozen vegetables have more moisture, they won't get as brown and crispy as fresh.
They will also be slightly softer. With that said, they will still taste a thousand times better the cooking in the microwave or boiling water.
How to Roast Frozen Vegetables
- Preheat the oven and roasting sheet to 450 degrees: This step is one of the most important to get crispy frozen vegetables. You will need a really hot oven and you also want to preheat the baking sheet. Place it right in the oven as the oven preheats so it gets nice and hot. This will help to roast the frozen vegetables immediately as they hit the pan. The high temperature helps the liquid evaporate more quickly, helping the vegetables to brown.
- Toss the vegetables with oil and seasoning: You will need to use a little extra oil to make sure the frozen vegetables can roast. Make sure they are well coated in oil and then add any seasoning you like. Cooking spray can help here, but you also want to use actual oil.
- Spread out on the baking sheet: One of the most important steps is spreading the vegetables out in a single layer on the baking sheet with some space. If they are overcrowded or on top of each other, they won't roast or brown.
- Roast until browned and cooked: Roast for anywhere from about 12 minutes for a quick-cooking vegetable like zucchini to around 30 minutes for butternut squash, shaking the pan a couple of times while the vegetables cook. If the vegetables stick to the pan, they aren't ready to be flipped. They are ready when they are browned on the edges and cooked through.
Frozen Vegetable Roasting Times
- Broccoli: 16-18 minutes
- Carrots: 22-26 minutes
- Green Beans: Rinse under cold water first and dry well. Roast for 14-18 minutes.
- Brussels Sprouts: 25-30 minutes
- Asparagus: 14-18 minutes
- Corn: 15-20 minutes (shaking the pan often)
- Cauliflower: 16-18 minutes
- Zucchini or Summer Squash: 12-16 minutes
- Butternut Squash: 25-30 minutes
- Peas: 12-16 minutes (shaking the pan often)
- Mixed frozen vegetables: 16-18 minutes
Seasoning and Spice Ideas
There are a million different ways to spice up roasted frozen vegetables. Here are some we use often:
- Make garlic vegetables with garlic powder, fresh minced garlic, or dehydrated garlic. Pair it with salt, and pepper, and finish the dish with Parmesan cheese and lemon.
- Go in an Asian direction by adding curry powder, coconut oil, and a touch of brown sugar. Then top with lime juice.
- Another Asian option is to use sesame oil, garlic powder, and red pepper flakes. Then finish with soy sauce and sesame seeds.
- Grab your favorite poultry seasoning, steak seasoning, or seasoned salt for a quick and easy option.
- Cook the frozen vegetables in a mix of olive oil, garlic powder, onion powder, and Italian herbs. Then finish the dish with a drizzle of balsamic vinegar.
- Toss the vegetables in Everything But the Bagel seasoning and then finish with fresh Parmesan cheese.
Turning Frozen Roasted Vegetables Into a Meal
- Roasted vegetable grain bowls: Make quinoa, farro, brown rice, barley, or any other grain you like. Pile on the roasted vegetables and add some pesto and cheese. Easy and delicious. Add lentils, chickpeas, white beans, or black beans for protein.
- Toss with pasta, olive oil, and Parmesan cheese: Make your favorite cooked pasta and toss with the roasted vegetables, olive oil, garlic, and cheese. You can also toss with marinara sauce.
- Make a roasted vegetable quesadilla or panini: Roasted vegetables and cheese is delicious, especially as a panini or quesadilla. Add salsa or pesto for extra flavor.
- Roasted vegetable tacos or tostadas: Roast your frozen veggies in taco seasoning and add to some warmed corn tortillas with salsa, cheese, and black beans for a healthy vegetarian taco.
- Scrambles, omelets, and frittatas: Eggs and roasted vegetables are a natural pair so you can use these in all kinds of egg dishes from scrambles to omelets to egg muffins and more.
Frequently Asked Questions
Here are the most common questions from readers about roasting frozen vegetables.
Frozen vegetables can be roasted in the oven! Start by preheating the oven to 450 degrees with the baking sheet inside. Meanwhile coat the vegetables in oil and any seasoning you like. Once the oven and baking sheet are hot, carefully spread the vegetables out in a single layer on the hot baking sheet. Roast the vegetables for 15-25 minutes until it is tender-crisp and beginning to brown.
Frozen vegetables do not need to be defrosted before roasting them in the oven. As long as you add the vegetables to a hot baking sheet and cook them in a hot oven, there is no need to defrost!
The only exception to this is frozen vegetables coated in a thicker layer of ice. These should be rinsed and dried to remove as much ice as possible. When vegetables covered in a layer of ice are roasted, they end up steaming.
Here are the three most important tips for ensuring frozen vegetables don't come out soggy.
- Roast them in a hot oven at 450 degrees. The hot temperature helps the extra moisture on the frozen vegetables evaporate quickly so they can brown and roast.
- Preheat the baking sheet in the oven so it is hot when you add the vegetables. This also helps remove moisture quickly, ensuring the veggies aren't soggy.
- Choose high-quality frozen vegetables that aren't coated in a layer of ice. Premium vegetables tend to have less ice and moisture.
The best temperature to bake frozen vegetables is 450 degrees. This helps the moisture to evaporate quickly so the vegetables can brown.
How to Roast Frozen Vegetables
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- 16 oz frozen vegetables (not thawed)
- 1.5 tbsp olive oil
- 1/2 teaspoon sugar (optional but helpful)
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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