How to Roast Frozen Vegetables

If you’ve ever wondered whether you can roast frozen vegetables and still get that golden-brown, slightly crispy finish, the answer is YES. I started doing this when our grocery trips became more spaced out, and now it’s a go-to trick that saves me time and money, especially during the busy week.

Sure, frozen vegetables won’t get exactly as crisp as fresh, but with the right technique, they still come out beautifully browned, flavorful, and far better than the soggy steamed or microwaved versions.

This method works for broccoli, green beans, corn, cauliflower, Brussels sprouts, and more. Plus, once you learn the technique, it’s endlessly customizable. You can spice them up, toss them with cheese, or use them in bowls or wraps. Whatever works for your table!

Before You Get Started

A few tips to make sure your frozen vegetables roast up golden and delicious.

• Use a hot oven: 450°F is ideal to help evaporate moisture fast and get that roasted texture.
• Preheat your baking sheet: A hot pan gives the veggies a head start and helps avoid sogginess.
• Don’t overcrowd the pan: Give the vegetables space so they roast, not steam.
• Toss with oil and seasoning: Use olive oil and your favorite spices. Don’t skimp because the oil is key!
• Avoid ice-covered veggies: If there’s a heavy layer of frost, rinse and dry them first.

How to Make Roasted Frozen Vegetables

1. Toss Vegetables with Oil and Seasoning

In a bowl, mix your frozen veggies (no need to thaw!) with olive oil, salt, pepper, and any other seasonings. Optional: Add a pinch of sugar to enhance caramelization.

2. Spread on Hot Baking Sheet

Carefully remove the preheated sheet and spread the vegetables in a single layer, leaving space between pieces.

3. Roast Until Golden and Tender

Roast for 14 to 30 minutes, depending on the veggie. Shake the pan halfway through and check for browning. They’re ready when golden and crispy at the edges.

Roasting Times by Vegetable

Different veggies cook at different speeds—here’s a quick guide:

• Broccoli: 16–18 minutes
• Carrots: 22–26 minutes
• Green Beans: 14–18 minutes (rinse + dry first)
• Brussels Sprouts: 25–30 minutes
• Asparagus: 14–18 minutes
• Corn: 15–20 minutes (shake often)
• Cauliflower: 16–18 minutes
• Zucchini/Summer Squash: 12–16 minutes
• Butternut Squash: 25–30 minutes
• Peas: 12–16 minutes (shake often)
• Mixed 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:

• Garlic: 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.
• Curry: Go in an Asian direction by adding curry powder, coconut oil, and a touch of brown sugar. Then top with lime juice.
• Asian: Another Asian option is to use sesame oil, garlic powder, and red pepper flakes. Then finish with soy sauce and sesame seeds.
• Seasoning and spice rubs: Grab your favorite poultry seasoning, steak seasoning, or seasoned salt for a quick and easy option.
• Italian herbs: 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.
• Everything seasoning: Toss the vegetables in Everything But the Bagel seasoning and then finish with fresh Parmesan cheese.

Turning Frozen Roasted Vegetables Into a Meal

Make it a meal by adding whole grains, pasta, or turning it into a wrap or sandwich.

• Roasted vegetable grain bowls: Make quinoa, farro, brown rice, barley, or any other grain you like. Pile on the roasted vegetables and add some Skinny 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 it with roasted vegetables, olive oil, garlic, and cheese. You can also toss it with marinara sauce!
• Make a roasted vegetable quesadilla or panini: Roasted vegetables and cheese are delicious, especially as a panini or quesadilla. Add salsa or pesto for extra flavor.
• Roasted vegetable tacos or tostadas: Roast your frozen veggies in Homemade 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, like a Western Omelet Frittata, Cottage Cheese Omelet Muffins, and Asparagus Quiche!

Storage and Reheating

• Store: Let veggies cool, then store in an airtight container for up to 4 days.
• Reheat: Use an oven, toaster oven, or skillet to re-crisp. The microwave works, but the texture will be softer.
• Freeze: Already frozen, so best to roast and eat fresh. But leftovers can be frozen for up to 1 month.