How to Roast Frozen Vegetables

Did you know you can roast vegetables straight from frozen?! Straight from the bag, no defrosting! Roasted frozen vegetables is such an easy, delicious, and cheap side dish.

It sounds odd to roast frozen vegetables doesn’t it? But I swear, it works! You don’t even need to defrost them. Just grab a bag of frozen veggies straight from the freezer and into the oven they go!

I’ll be sharing how I roast frozen cauliflower and broccoli florets in this post but you can roast any frozen veg!

Why Should I Roast Frozen Vegetables?

  • It’s budget friendly and great in quality: it’s no secret frozen vegetables are cheaper than fresh produce. They’re also usually a better quality. I’ve seen some really sad looking cauliflower and broccoli sitting out in the produce section before… compared to the fresh cauliflower that was flash frozen when it was harvested, the frozen vegetables are a cheaper and better quality option.
  • It’s fast and will make meal prepping/dinner time easier: you’re literally just coating the frozen vegetables with olive oil and seasoning then you’re done. No washing, chopping, or any other prep work with frozen veggies. How much easier can it get?!

What You’ll Need

  • frozen vegetables – I used frozen broccoli and cauliflower florets.
  • olive oil
  • salt
  • pepper

How to Roast Vegetables from Frozen

  • Heat oven to 425F.
  • Toss a bag of frozen broccoli and cauliflower florets with olive oil, salt, and pepper.
  • Spread out on a sheet pan and roast for 35 minutes, giving everything a stir at the half way point.
  • Pull out any smaller pieces that are done and set the oven to broil for 1-3 minutes, keeping a close eye on it.
  • Serve when ready.

What about Other Vegetables?

You don’t have to roast just broccoli and cauliflower! You can roast anything from frozen green beans to brussels sprouts. I would start at 20 minutes and check up on them every 5 minutes to make sure they don’t burn/over cook.

How to Make Sure the Vegetables are Roasted and Not Soggy

Make sure you don’t over crowd the sheet pan. I’m guilt of doing this a lot when it comes to roasting vegetables but with frozen vegetable, you have to be more careful about it. Overcrowding frozen vegetables will make it difficult for the water to evaporate and your vegetables may steam instead of roast.

More Tips and Notes

  • I like using tin foil on my sheet pan for easy clean up.
  • The hotter your oven the better.
  • The only downside to this method is that sometimes frozen vegetables aren’t cut to the same size so you’ll have to keep an eye on them and pull out any finished smaller pieces if there are some.
  • Recipe variations: change up the seasoning to whatever you want. You can try garlic powder, onion powder, paprika, dried basil, dried oregano, and more!
  • Leftovers/Storage: store all leftovers in an airtight container. As they were cooked from frozen, I would avoid freezing any leftovers.

How to Roast Frozen Vegetables

Did you know you can roast vegetables straight from frozen?! Straight from the bag, no defrosting! Roasting frozen vegetables is such an easy, delicious, and cheap option.

Print
Rate

Prep Time: 5 mins

Cook Time: 38 mins

Total Time: 43 mins

Servings: 5 servings

Ingredients

  • 750 grams frozen broccoli and cauliflower florets, do not thaw/defrost
  • 2 tbsp olive oil
  • salt, to taste
  • pepper, to taste

Instructions

  • Heat oven to 425F.

  • Toss a bag of frozen broccoli and cauliflower florets with olive oil, salt, and pepper.

  • Spread out on a sheet pan and roast for 35 minutes, giving everything a stir at the half way point.

  • Pull out any smaller pieces that are done and set the oven to broil for 1-3 minutes, keeping a close eye on it.

  • Serve when ready.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition

Serving: 5servings | Calories: 94kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 103mg | Calcium: 52mg | Iron: 1mg

Authour: Carmy

Course: Side Dish

Cuisine: Canadian

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