Frozen Roasted Vegetables Recipe

Today, I'll be sharing with you my favorite roasted frozen vegetables recipe that ticks every box, from taste to simplicity, and everything in between. This is how I oven bake frozen vegetables and they come out perfect at all times.

Roasting frozen vegetables is simple. All you need to do is season the veggies, put them in the oven, and keep the time in check. I love how with minimal prep, I can make it and get it on the table in quick time.

FAQS About Frozen Roasted Vegetables Recipe

Can you roast frozen vegetables?

Absolutely. When done right, they come out crisp and perfectly cooked.

What temperature to roast frozen vegetables?

Roast at 200C/400F so they cook and crisp without getting soggy. Cooking at a lower temperature can make them soft without crisping.

Are frozen vegetables healthy?

Frozen vegetables are picked at their peak freshness. This means they have all the benefits found in fresh veggies preserved within and are healthy.

Should I thaw the veggies before roasting?

No, Cooking frozen vegetables without thawing first yields the best results. That way they cook without getting soggy. Certain vegetables like zucchini, cauliflower, and broccoli can become mushy when thawed.

Frozen vegetables: I used a farmhouse vegetables pack which is mixed vegetables that includes use include cauliflower, broccoli, carrots, and green peas. 

Garlic powder

Onion granules

Parsley: You can add rosemary, dill, or any other herb.

Olive oil: I have used extra virgin olive oil in this recipe. You can use sunflower oil, avocado oil, or any other healthy option you prefer.

Salt: For taste.

How To Roast Frozen Vegetables

Follow the below step by step instructions to roast frozen veggies: 

Step 1- Preheat the oven to 200C/400F. Place a baking pan in the oven to heat it.

Step 2- Add the frozen vegetables into a bowl then add garlic powder, onion granules, parsley, black pepper, salt, and olive oil.

Serving Suggestion

It goes with any food. Below are a few recommendations:

Potatoes- Onion mashed potatoes, air fryer diced potatoes, roast potatoes, air fryer carrots and potatoes

Rice- Curry rice, Jamaican rice and peas

Chicken- Marinated roast chicken, Baked Boneless chicken breasts, Christmas chicken, Air fryer chicken bites

Steak- Pan fried steak, Sirloin steak, Air fryer frozen steak

Fish- Pan fried cod, Air fryer fish, pan fried salmon

Pasta - Creamy lemon pasta, Blackened chicken pasta, Chicken curry pasta

Helpful Tips

Roasted frozen veggies are fairly easy to make due to the minimal ingredients and simple cooking but to make sure you cook it to perfection, here are a few tips: 

• Don’t overcrowd the pan. Overcrowding the pan will lead to steaming the veggies rather than roasting.
• Arrange the vegs in an even layer so that they cook evenly.
• Keep the timing in check - The only difference between a perfect crust and a burned veggie is a few minutes. So, keep a close eye on the vegetables. 
• Experiment with flavors - This is something that I always recommend. Balsamic vinegar, soy sauce, or a squeeze of lemon, there’s plenty to experiment with. Just make sure whatever you use complements the vegetables' overall flavor profile. 
• Other Seasonings Ideas- Homemade vegetable seasoning, blackened seasoning, Italian seasoning

Storage and Reheating

It's best to not have leftovers, however, they can be stored in the fridge for up to 3 days.

You can reheat them in the oven- place the veggies on a baking tray, and heat it for 5 minutes till warmed through. Alternatively, you can also microwave them.