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How to Roast Frozen Vegetables

Learn how to roast frozen vegetables in the oven so they come out crisp and delicious, no thawing necessary.

If you’re looking for a simple and affordable side dish, consider taking a peek in your freezer! This recipe tutorial will teach you how to roast frozen vegetables in the oven and make them taste just as delectable as fresh veggies. Plus, you won’t have to worry about thawing or chopping anything! It’s an extremely convenient recipe that you won’t want to miss out on.

Whether you’re a kitchen newbie or a seasoned cook, follow this step-by-step guide to master the art of roasting frozen veggies, complete with essential tips and answers to frequently asked questions.

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

Do I need to thaw the vegetables before roasting?

No need to thaw! Roasting frozen vegetables directly is the key to achieving a nice, crispy texture.

Can I use fresh vegetables instead of frozen?

Absolutely! While this tutorial focuses on frozen veggies, you can apply similar steps to roast fresh vegetables. Just make sure you reduce the cooking time accordingly.

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

Can I roast different types of vegetables together?

Definitely! But do note, different vegetables may require different roasting times. Harder vegetables such as beets will take longer to roast compared to tender or delicate ones like broccoli.

In situations where your vegetables differ in hardiness or size, you can use two baking sheets. For instance, green beans need less time in the oven than butternut squash cubes. Use separate baking sheets and add the green beans to the oven when the butternut squash is halfway through its baking time.

How do I make the frozen vegetables nice and crispy?

The key to achieving crispy vegetables is placing them on a hot pan while still frozen and then immediately in an oven that’s been preheated to a high temperature.

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   

What's the best way to store leftover roasted vegetables?

Store them in an airtight container in the refrigerator. You can reheat them in the oven or a skillet to revive their crispy texture.

Save Money By Shopping for Seasonal Produce at Your Local Farmers’ Market

A fabulous way to preserve farmers’ market produce and save money is to buy in bulk and freeze it. Simply wash, chop and freeze your favorites (like broccoli and bell peppers) while they’re in season. If you’ve never shopped for seasonal produce at your local farmers’ market before, we have a complete tutorial on how: Shopping at Your Local Farmers’ Market Made Easy.

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.

Ways to Reinvent Your Leftovers or Serve Your Roasted Frozen Veggies

  • As-is, served as a simple side dish
  • As the base for bowls
  • In a veggie wrap
  • In a stir-fry or fried rice
  • In pasta for a boost in nutritional value
  • Added to scrambled eggs or an omelet

Did you make this recipe?

If you make this Roasted Frozen Vegetables Recipe, we would love to hear how they turned out! Leave a comment below sharing what your friends and family thought of them. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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How to Roast Frozen Vegetables

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  • Author: Kalie
  • Total Time: 32 minutes
  • Yield: 6 1x


Learn how to roast frozen vegetables in the oven so they come out crisp and delicious, no thawing necessary.



Optional additions: 

  • ¼ teaspoon garlic powder 
  • ¼ teaspoon onion powder  
  • See a complete list of ideas above


  1. Set the oven to 450 degrees. Put the sheet pan in the oven to warm up as the oven preheats.
  2. Once the oven is preheated, remove your veggies of choice from the freezer. Add them to a large mixing bowl. If you notice any pieces that are stuck together, gently break them apart using your hands. Remove and discard any ice chunks on the veggies.
  3. Drizzle extra virgin olive oil (EVOO) over the vegetables. Sprinkle on chosen spices to taste. Toss the vegetables gently to ensure they are coated with oil and spices.
  4. Remove the sheet pan from the oven with an Ove Glove or hot pad holder. Immediately spread the frozen vegetables in a single layer on the baking sheet.
  5. Place the baking sheet in the preheated oven and roast the vegetables for 15-30 minutes. Check the vegetables around the 15-minute mark and give them a gentle stir to promote even cooking.
  6. Continue roasting until the edges of the vegetables start to brown. The exact timing may vary based on the size and type of vegetables you’re using.
  7. Optional: In the last few minutes of roasting, switch the oven to the broil setting. This will help crisp up the vegetables and enhance their texture. Keep a close eye on the vegetables during this step to prevent burning.
  8. Once the vegetables are nicely browned and crispy, remove the baking sheet from the oven. Serve and enjoy!
  9. Store leftovers in an airtight container, in the refrigerator, for a maximum of four days.


  • Keep in mind that dark baking sheets might result in slightly shorter cooking times, so monitor the vegetables closely as they cook.
  • You can customize the spices based on your preferences. Experiment with different combinations to create the flavors you enjoy.
  • This recipe is flexible, so feel free to use your favorite assortment of frozen vegetables.
  • 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.
  • Prep Time: 2 minutes
  • Cook Time: 30 minutes

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