Making roasted frozen vegetables is a great way to turn what could an underwhelming, mushy vegetable into something delicious, healthy, and packed with flavor. Make broccoli, carrots, green beans, asparagus, corn, cauliflower, Brussels sprouts and more.
Like many folks, this week I really want to focus on recipes that take advantage of easy items that we can store in our pantries and freezer. This method of roasting frozen vegetables is not only great for a time like this where many people are trying to stay inside and away from stores, but it's also a great method to have when fresh veggies aren't in season or are expensive. I use this method to roast frozen vegetables all the time and although they won't come out quite as caramelized and delicious as fresh, they are definitely tasty.
One quick note about this recipe before we get into how to roast freezer vegetables. These veggies will come out caramelized and taste better than most frozen vegetables you have had before. However, don't expect to have the exact same outcome as fresh. Since frozen vegetables have more moisture, they won't get as brown and crispy as fresh. They will also be slightly softer. With that said, they will still taste a thousand times better the cooking them in the microwave or boiling water.
How to Roast Frozen Vegetables
- Preheat the oven and roasting sheet to 450 degrees: This step is one of the most important to get crispy frozen vegetables. You will need a really hot oven and you also want to preheat the baking sheet. Place it right in the oven as the oven preheats so it gets nice and hot. This will help to roast the frozen vegetables immediately as they hit the pan. The high temperature helps the liquid evaporate more quickly, helping thee vegetables to brown.
- Toss the vegetables with oil and seasoning: You will need to use a little extra oil to make sure the frozen vegetables can roast. Make sure they are well coated in oil and then add any seasoning you like. Cooking spray can help here, but you also want to use actual oil.
- Spread out on the baking sheet: One of the most important steps is spreading the vegetables out in a single layer on the baking sheet with some space. If they are overcrowded or on top of each other, they won't roast or brown.
- Roast until browned and cooked: Roast for anywhere from about 12 minutes for a quick-cooking vegetable like zucchini to around 30 minutes for butternut squash, shaking the pan a couple of times while the vegetables cook. If the vegetables stick to the pan, they aren't ready to be flipped. They are ready when they are browned on the edges and cooked through.
Frozen Vegetable Roasting Times
- Broccoli: 16-18 minutes
- Carrots: 22-26 minutes
- Green Beans: Rinse under cold water first and dry well. Roast for 14-18 minutes.
- Brussels Sprouts: 25-30 minutes
- Asparagus: 14-18 minutes
- Corn: 15-20 minutes (shaking the pan often)
- Cauliflower: 16-18 minutes
- Zucchini or Summer Squash: 12-16 minutes
- Butternut Squash: 25-30 minutes
- Peas: 12-16 minutes (shaking the pan often)
- Mixed frozen 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:
- Make garlic vegetables with garlic powder, fresh minced garlic, or dehydrated garlic. Pair it with salt, pepper, and finish the dish Parmesan cheese and lemon.
- Go in an Asian direction by adding curry powder, coconut oil, and a touch of brown sugar. Then top with lime juice.
- Another Asian option is to use sesame oil, garlic powder, and red pepper flakes. Then finish with soy sauce and sesame seeds.
- Grab your favorite poultry seasoning, steak seasoning, or seasoned salt for a quick and easy option.
- 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.
- Toss the vegetables in Everything But the Bagel seasoning and then finish with fresh Parmesan cheese.
Turning Frozen Roasted Vegetables Into a Meal
- Roasted vegetable grain bowls: Make quinoa, farro, brown rice, barley, or any other grain you like. Pile on the roasted vegetables and add some 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 with the roasted vegetables, olive oil, garlic, and cheese. You can also toss with marinara sauce.
- Make a roasted vegetable quesadilla or panini: Roasted vegetables and cheese is delicious, especially as a panini or quesadilla. Add salsa or pesto for extra flavor.
- Roasted vegetable tacos or tostadas: Roast your frozen veggies in 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 from scrambles to omelets to egg muffins and more.