How to Roast Frozen Vegetables (+ Recipe Ideas!)

Let’s talk about how to roast frozen vegetables!

I am about to blow your mind because did you guys know that you can roast vegetables directly from frozen? Like, without defrosting them first?

I know, awesome right?!

I love having frozen veggies on hand to add nutrients and substance to a meal, especially if we don’t have anything fresh around. But until recently I always just assumed that frozen veggies had to be boiled or steamed.

Good news: no one ever needs to suffer through a meal of bland, mushy boiled veggies again, I promise. (See also: How to Love Veggies.)

Okay, let’s get right to the details, shall we?

Can you roast frozen vegetables?

The answer: YES! You can totally roast frozen vegetables. They don’t require much prep time, either! Plus, they taste so much better than microwaved or steamed frozen veggies.

Here are the main steps (this works for most types of vegetables – more specifics below):

1. Pull veggies from the freezer (do not defrost!)
2. Toss with oil + seasoning
3. Roast them in the oven until slightly crispy

For seasonings: I mostly use just salt, pepper, and granulated garlic for a basic roasted veggie seasoning. For cauliflower, I usually add a pinch of red pepper flakes and dried thyme to the mix. With asparagus, I like to add red pepper flakes and fresh lemon zest.

Seasoning salt, Italian seasoning, and really just about any other spice would work well here too!

As for roasting, each type of vegetable has a specific roasting time, of course. I’ll break that down shortly, and you can see the end of this post for the official recipe/instructions for how to roast frozen vegetables! 

The Best Frozen Vegetables to Roast

There are certain vegetables that turn out better than others from frozen. For example, cauliflower, broccoli, brussels sprouts, and asparagus are all great options.

(Frozen root veggies, like butternut squash or carrots, could also work well with this method. But I’d stay away from roasting frozen green beans or peas, which could get really mushy before they’d get crispy!)

Cauliflower

Here are specific instructions for roasting frozen cauliflower.

Roasted cauliflower goes well with almost anything! Try it as a side dish with my Orange Ginger Salmon or in one of my Mix & Match Pasta dishes.

Broccoli

Here are specific instructions for roasting frozen broccoli.

Roasted broccoli is a staple in our household. Throw some broccoli in with Butternut Squash Mac and Cheese or as a side with salmon or chicken. (Here’s one of my favorite chicken recipes: Instant Pot Maple Mustard Chicken.)

Asparagus

Here are specific instructions for roasting asparagus from frozen.

I love roasted asparagus as a side with my Lemon Baked Salmon, or in a Crustless Quiche with Goat Cheese.

Brussels Sprouts

Here are instructions for roasting frozen brussels sprouts.

I used to think I didn’t like brussels sprouts, but it turns out I just hadn’t had them roasted, because roasted brussels sprouts are awesome. I love how crispy they get when roasted! They go great alongside my Gluten Free Chicken Fingers or Vegan Stuffed Sweet Potatoes.

I hope you found this post helpful and that now you’ll be a frozen veggie roasting machine! 

What are your favorite veggies to roast? Have you ever roasted a veggie directly from frozen before?

Let me know in the comments, and be sure to tag me @fANNEtasticfood on social media if you try this method!

Here’s the basic recipe for how to roast frozen vegetables:

How to Roast Frozen Vegetables

May 27, 2020 by Anne

Here's how to roast frozen veggies so they're crispy and delicious!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Yield

4-6 servings

Print Recipe

Pin This

Ingredients:

• Frozen cauliflower, broccoli, brussels sprouts, or asparagus
• Olive oil, as needed
• Desired seasonings (salt, pepper, and granulated garlic are my staples!)
• Fresh lemon juice (optional)

Instructions:

1. Heat oven to 450 degrees F.
2. Spread frozen veggies in a single layer on a parchment-lined sheet pan. Do not thaw first!
3. Drizzle veggies lightly with oil, then sprinkle with desired seasonings. Toss to coat.
4. Roast veggies for 15-25 minutes, until fully heated and browned around the edges. (Recommended: 15 for asparagus, 20 for broccoli, and 25 for cauliflower & brussels sprouts).
5. Optional: squeeze lemon juice over veggies for extra freshness!

Notes:

I usually roast veggies at 425, but bumping that up to 450 helps keep water evaporating as the frozen veggies thaw. This results in crispier edges.

I think frozen root veggies (like butternut squash or carrots) could also work well with this method. But I'd stay away from roasting frozen green beans or peas, which could get really mushy before they'd get crispy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram