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
- 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)
- Remove vegetables from bag and place on baking sheet.
- 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).
- 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!).
Roasted Frozen Veggies
Ingredients
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
Instructions
- 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)
- Remove vegetables from bag and place on baking sheet.
- 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).
- 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).
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