Roasted Frozen Vegetables

Here's an easy recipe for frozen vegetables. These roasted frozen vegetables will make you want to eat those veggies a lot more often! It's super healthy and quick to put together whether cooking for one or a large group.

Thinking of how to cook your frozen vegetables without getting soggy? Tired of veggies tasting boring?

In this recipe post, I will show you how to roast frozen vegetables and make them taste as good as fresh. These frozen roasted vegetables will quickly become your favorite side dish. Kids and adults love it. 

This recipe was inspired by this roasted broccoli with parmesan recipe on my site and pairs well with these oven-baked rosemary chicken thighs.

Jump to:

• Why You Should Roast Frozen Vegetables
• Ingredients 
• How to Cook Frozen Vegetables 
• Tips for Roasting Frozen Vegetables so They aren't Mushy
• FAQ
• 📖 Recipe
• 💬 Comments

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Why You Should Roast Frozen Vegetables

• It makes frozen vegetables taste better. Roasting frozen vegetables make them less boring and not soggy. 
• No thawing is required. Yes, you can cook vegetables straight from frozen. Just throw frozen mixed vegetables on the baking sheet, season, and roast! 
• No chopping. This recipe proves that you can eat a healthy meal with little preparation. Skip the unhealthy take-out, you can turn frozen vegetables into something tasty in less than 45 minutes. 

• Low in carbs and sugar. The frozen vegetables are perfectly seasoned with simple spices. They aren't cooked in a heavy sauce, most of which is high in sugar. 
• Crispy edges. You'll be roasting the frozen vegetables on a large baking sheet and at a high temperature. As a result, the frozen vegetables crisp up beautifully.

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Ingredients 

• Frozen mixed vegetables. I used a combination of broccoli, cauliflower, and carrots. I purchased these Normandy frozen mixed veggies from Costco. 
• Garlic salt. Garlic is a must addition to roasted vegetables. I used Lawry's garlic salt because it contains other tasty spices too. 

• Black pepper. I used it to add a mild spicy kick to the vegetables. 
• Oil. I used extra virgin olive oil. Avocado oil will work fine too.
• Paprika. I used paprika to add sweetness and a touch of smokiness to the vegetables.
• Thyme. To add a refreshing flavor to the dish.

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How to Cook Frozen Vegetables 

The preparation and cooking process of these frozen roasted vegetables is not complicated. Here's how. 

1. Preheat the Oven and the Pan 

• Set the oven to 450°F. 
• Put the pan in the oven and warm it up. 

2. Season the Frozen Vegetables 

• In a large bowl or zip lock, add frozen vegetables, oil, garlic salt, onion powder, paprika, thyme, and black pepper. Stir to combine. 

3. Roast 

• Remove the hot pan from the oven and carefully put the seasoned frozen vegetables onto the sheet pan, in a single layer. 

• Use tongs to spread out the frozen vegetables with nothing overlapping. 

• Roast the vegetables for 20-30 minutes or longer as needed (depending on the size of your veggies) until they crisp up. Flip the vegetables every 10 minutes

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Tips for Roasting Frozen Vegetables so They aren't Mushy

• Use a large-rimmed baking sheet. For optimal browning and to prevent vegetables from steaming use a large-rimmed baking sheet. The vegetables must be cooked in a single layer with enough room between one another. Do not overcrowd the pan, cook in batches if needed.
• Use enough oil. Make sure that all of the veggies are fully coated with oil to help them crisp up. 
• Choose vegetables of equal sizes. To ensure the vegetables cook at the same rate, pick frozen vegetables that are in a similar size.
• Do not use the crumbs/crumbles. At the bottom of the bag are usually smaller crumbs and crumbles. Don't use those, only cook the bigger pieces. 

• Don't thaw the vegetables beforehand. Just cook the frozen veggies straight from the freezer to the oven. Thawing the veggies before roasting will make them lose their crunchy texture. 
• Do not line the pan. Lining your sheet pan with baking paper may make it easier to clean. However, for maximum browning, skip the lining and let the vegetables have full contact with the hot sheet pan. 
• Roast on the top rack. Place the pan on the top rack, which should be in the upper third of the oven. Since heat rises it delivers top-down heat that's perfect for crisping thinner or lighter cooking foods. 
• Use a high temperature. This will result in vegetables that are crispy on the edges and browned. 

• Hot pan. You need to preheat the sheet pan before adding vegetables. This is a great way to ensure the vegetables are evenly cooked all around and to reduce the total amount of cooking time. You know the pan is hot when you hear the sizzling sound once the vegetables get in contact with the pan. 
• Flip the vegetables. Don't forget to toss the vegetables at least twice, preferably every 10 minutes so they are perfectly browned and cooked on all sides. 
• Rotate the pan. You want to make sure that each side of the pan gets the same amount of heat.

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FAQ

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Check Out More Delicious Side Dish Recipes

• Roasted Cherry Tomatoes
• Saffron Rice
• Sauteed Zucchini
• Curry Couscous
• Roasted Yellow Squash

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

📖 Recipe