How to Roast Frozen Vegetables {Easy, Healthy, and Crispy Every Time}

If you’re wondering if you can bake frozen vegetables and still get that golden, slightly crispy texture, the answer is yes. I started doing this when our grocery trips became more spread out, and now it’s a go-to trick for saving me time and money, especially during a busy week.

Of course, frozen vegetables won’t exactly Just as crispy as fresh, but with the right technique, they’ll still be beautifully browned, delicious, and much better than the steamed or microwaved versions.

This method works with broccoli, green beans, corn, cauliflower, Brussels sprouts, and more. Plus, once you learn the technique, it’s infinitely customizable. You can season them, toss them with cheese, or place them in a bowl or roll. Anything for your table!

before starting

Some tips for making sure your frozen veggies bake up golden and delicious.

• To use a hot oven: 450°F is the ideal temperature to help evaporate moisture quickly and achieve a baked texture.
• Preheat grill pan: A hot pan will cook the vegetables first and help avoid getting soggy.
• Don’t overcrowd the pot: Leave space for vegetables and allow them to roast rather than steam.
• Add oil and seasonings: Use olive oil and your favorite spices. Don’t skimp because oil is key!
• Avoid eating vegetables covered in ice: If the frost layer is thick, rinse and dry first.

How to Make Roasted Frozen Vegetables

1. Toss vegetables with oil and seasonings

In a bowl, combine the frozen vegetables (no need to thaw!) with the olive oil, salt, pepper, and any other seasonings. Optional: Add a little sugar to enhance caramelization.

2. Spread on hot baking sheet

Carefully remove the preheated sheets and spread the vegetables out in a single layer, leaving space between them.

3. Bake until golden and tender

Roast for 14 to 30 minutes, depending on the vegetables. Shake the pan halfway through to check for browning. They are ready when the edges are golden and crispy.

Vegetable roasting time

Different vegetables cook at different speeds – here’s a quick guide:

• broccoli: 16–18 minutes
• carrot: 22–26 minutes
• green beans: 14–18 minutes (rinse + dry first)
• Brussels Sprouts: 25–30 minutes
• asparagus: 14–18 minutes
• corn: 15–20 minutes (shaking often)
• cauliflower: 16–18 minutes
• Zucchini/zucchini: 12–16 minutes
• Butternut Squash: 25–30 minutes
• pea: 12–16 minutes (shaking often)
• Mixed vegetables: 16–18 minutes

Seasoning and spice ideas

There are a million different ways to season roasted frozen vegetables. Here are some we use frequently:

• garlic: Make garlic vegetables using garlic powder, fresh minced garlic, or dehydrated garlic. Serve with salt and pepper and finish the dish with Parmesan cheese and lemon.
• curry: Add curry powder, coconut oil, and a little brown sugar for an Asian twist. Then drizzle with lime juice.
• Asian: Another Asian option is to use sesame oil, garlic powder, and red pepper flakes. Finally sprinkle with soy sauce and sesame seeds.
• Seasonings and Spice Rubs: Grab your favorite poultry seasoning, steak seasoning or seasoned salt for a quick and easy choice.
• Italian Vanilla: Cook the frozen vegetables with olive oil, garlic powder, onion powder, and Italian herbs. Then a drizzle of balsamic vinegar completes the dish.
• All seasonings: Toss the vegetables with everything but the bagel seasoning and sprinkle with fresh Parmesan cheese.

Turn frozen roasted vegetables into a meal

Add whole grains, pasta or turn it into a wrap or sandwich to make it a meal.

• Roasted Vegetable Grain Bowls: Make quinoa, farroa, brown rice, barley, or any other grain you like. Pile on the roasted veggies and add some lean pesto and cheese. Simple 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 it with roasted vegetables, olive oil, garlic, and cheese. You can also toss it with tomato sauce!
• Make Grilled Vegetable Quesadillas or Panini: Grilled vegetables and cheese are delicious, especially as a panini or quesadilla. Add salsa or pesto for extra flavor.
• Grilled Vegetable Tacos or Tostadas: Roast frozen veggies with homemade taco seasoning, then add to some warm tortillas with salsa, cheese, and black beans for healthy vegetarian tacos.
• Stir-fried vegetables, omelets and frittatas: Eggs and roasted veggies are a match made in heaven, so you can use them in a variety of egg dishes like Western-style omelette frittatas, cottage cheese omelette waffles, and asparagus quiches!

Store and reheat

• Shop: Let the vegetables cool, then store in an airtight container for up to 4 days.
• Reheat: Re-crisp using oven, toaster or skillet. It can be used in the microwave, but the texture will be softer.
• freeze: It’s already frozen, so it’s best grilled. But leftovers can be frozen for up to 1 month.