Why these frozen roasted vegetables will quickly become your favorite side dish:

• No washing or chopping required!
• Cost effective (especially organic)
• Great nutritional value (locks in antioxidants and vitamins)
• Convenient
• Year-round
• Save on food waste

What are the best frozen vegetables to roast?

• Broccoli
• Brussels sprouts
• Butternut squash cubes
• Carrot sticks or coins
• Cauliflower florets
• Chopped beets
• Corn
• Green beans
• Mixed vegetables (similar in size)
• Sweet potato cubes
• Peas

Flavor Variations

Depending on what you’re serving your vegetables with, you may want to add additional seasoning.

Seasonings you may want to add prior to roasting:

• Jane’s Krazy Mixed-Up Salt (1/2-1 teaspoon; our go-to seasoning for everything!)  
• Garlic powder (1 teaspoon)  
• Cloves of garlic, chopped (4-6 cloves)  
• Italian seasoning (1 Tablespoon)  
• Crushed red pepper flakes (2-3 pinches)  
• Tandoori seasoning (1-2 Tablespoons) 

Ingredients you can add after roasting:

• Fresh squeeze of lemon juice  
• Grated parmesan cheese  
• Fresh herbs   

Tips for Roasting Your Frozen Vegetables

• Keep the vegetables FROZEN. There’s no need for thawing before roasting. In fact, they turn out better when they’re roasted right from the freezer.
• Choose a baking sheet with raised edges to ensure your veggies stay put while cooking, that way you don’t have to worry about runaway veggies.
• Use high heat! Roast your frozen veggies at 450°F for a swift and crispy finish that also adds that lovely golden hue.
• Remember, a sizzling-hot baking sheet is a must. Preheat it to achieve that golden crispness in your frozen vegetables.
• Skip the parchment paper or foil to get your veggies browner and crunchier. Using lining for easier cleanup is fine, but expect slightly less crunch.
• Use uniform-size vegetables with similar heartiness or tenderness for consistent cooking times.
• Give your veggies a toss in oil, ensuring a thorough coating that leads to irresistible crispiness.
• For extra crispiness, avoid overloading the baking sheet. Overcrowding can lead to steaming (instead of getting crispy) because frozen veggies release extra moisture during roasting. Avoid soggy vegetables by spreading them in a single layer with space between them. If necessary, use two sheets to ensure even roasting.
• If you’re short on time, choose smaller or pre-cut frozen vegetables as they tend to cook faster.
• Experiment with various seasoning combinations to find your favorite flavor profiles.
• Hearty root vegetables like sweet potatoes and butternut squash generally need around 30 minutes of cooking time. Meanwhile, florets such as cauliflower and broccoli have a shorter cooking time, usually about 15 to 20 minutes.
• While they’re best fresh, you can certainly make extra and refrigerate them for later in the week. When it’s time for another round, reheat your veggies swiftly on the stovetop or in the oven.