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):
- Pull veggies from the freezer (do not defrost!)
- Toss with oil + seasoning
- 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.
But first, here’s the basic recipe/instructions for how to roast frozen vegetables:
- 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)
- Heat oven to 450 degrees F.
- Spread frozen veggies in a single layer on a parchment-lined sheet pan. Do not thaw first!
- Drizzle veggies lightly with oil, then sprinkle with desired seasonings. Toss to coat.
- 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).
- Optional: squeeze lemon juice over veggies for extra freshness!
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!)
Here are specific instructions for roasting frozen cauliflower.
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.)
Here are specific instructions for roasting asparagus from frozen.
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!