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how to roast frozen vegetables: cauliflower, broccoli, asparagus, and brussels sprouts
June 10, 2020

How to Roast Frozen Vegetables (+ Recipe Ideas!)

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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.)

how to roast frozen vegetables: cauliflower, broccoli, asparagus, and brussels sprouts

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.

roasted cauliflower on a white plate

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.)

roasted broccoli on a plate

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.

roasted asparagus on a white plate with lemons

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.

Check out my honey miso roasted brussels sprouts recipe for a yummy glaze to add to your roasted brussels sprouts!

roasted brussels sprouts on a white plate with lemons

I hope you found this post helpful and that now you’ll be a frozen veggie roasting machine! (Here’s some more veggie dish inspiration: Herb & Garlic Roasted Vegetables and Maple Cinnamon Roasted Veggies).

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

how to roast frozen vegetables: cauliflower, broccoli, asparagus, and brussels sprouts
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
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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.
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    6 comments
    • Ana June 10, 2020 · 1:24PM:
      On a related note, I recently figured out that I could freeze raw sliced bell peppers without any blanching. Just spread the slices on a cookie sheet until they freeze, then bag ‘em up and stash in the freezer! Use as needed without having to worry about them going bad in the fridge. I love time-saving hacks like these!
      Reply
      • Anne
        June 10, 2020 · 1:40PM:
        Oh wow, that's a great tip - thank you!
        Reply
    • Roadrunner June 10, 2020 · 5:09PM:
      This is really useful and helpful, as I love roasted vegetables, but roasting frozen ones is often hit or miss. (The photos are terrific, too, by the way.) So, thanks!
      Reply
    • Meg June 10, 2020 · 5:24PM:
      I frequently chop & freeze on weekends & roast from frozen during the week after long days of work. One trick I've learned is to pre-heat the roasting sheet for 10ish minutes so that the veggies start sizzling right away, rather than making the baking sheet cold & have to heat up in addition to cooking the veggies. Hooray for hacks!
      Reply
      • Anne
        June 11, 2020 · 9:14AM:
        That's a great tip - thanks for sharing!
        Reply
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    anne mauney fannetastic food
    Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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    I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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