Roasted Frozen Veggies

If you haven’t started roasting your frozen veggies- you must! Roasting frozen veggies is easy, budget-friendly and such a great way to keep veggies on hand so you always have an option for dinner, even on busy weeks. Scroll down for how I roast frozen veggies!

The most important thing to note here is that vegetables that are similar size will roast at similar rates- so if there are pieces that are extra big, make sure you’re taking them out and cutting them down to similar sizes!

Here’s how to roast frozen veggies:

1 12-16 oz bag frozen vegetables (I recommend one single type of vegetable, or a mix that cooks within a similar time frame, like broccoli and cauliflower)
1 tbsp oil of choice
sea salt, garlic powder and/or seasonings of choice

1. Preheat oven to 425-450F. Line a baking sheet with parchment paper if desired (this is more important for vegetables that have higher starch content, like sweet potatoes and butternut squash)
2. Remove vegetables from bag and place on baking sheet.
3. Coat with oil, season with salt and any desired seasonings. Spread over baking sheet (be sure to not over-crowd or they won’t get crispy).
4. Roast for 15 minutes without touching. After 15 minutes is up, toss, breaking up larger pieces if needed, and continue to finish cooking until crispy around the edges (5-10 minutes).

Tips for roasting frozen veggies:
• Roast at a high heat (450)
• Use parchment to avoid sticking (but I do think it gets crispier without it!)
• Coat with oil and season well
• DO NOT overcrowd!
• Roast for a full 15 minutes, toss and finish cooking until crispy around the edges (should take 5-10 mins max!).

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