Roasted Frozen Vegetables

Name: Roasted Frozen Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 24oz frozen vegetables; 1 tablespoon olive oil, more if needed; kosher salt; ground black pepper

Roasted Frozen Vegetables are easy to make and will have you asking yourself why you haven’t used this shortcut earlier! This simple side dish is one of our favorite healthy cooking hacks and will have you reaching for that bag of frozen veggies at the grocery store when you know a busy week is ahead.

Roasted veggies on a rimmed baking sheet with a wooden spoon.

Easy Frozen Roasted Vegetables

We’re all about fresh vegetables, but we also know that sometimes there’s just not enough time to peel, chop, and prep a whole bunch of veggies for dinner. There are a lot of different ways to get veggies on the table, and this is our favorite for when we’re in a pinch or when we want simple meal prep. This is a simple cooking process for when life gets busy and you still want to serve a nutritious meal.

What You Will Need

frozen vegetables – Our favorite veggies are a blend composed of broccoli florets, cauliflower florets, and carrots. If you’re using different vegetables, be sure to adjust the the roasting time if they’re smaller than the ones we used here.
olive oil – Helps the veggies to get evenly cooked throughout.
kosher salt & ground black pepper – Just a bit to add some extra flavor throughout.

How To Make Frozen Roasted Vegetables

Start by preheating your oven to 425 degrees F. We’ve found that a high temperature helps to keep the veggies from getting soggy. Next, pick out your favorite frozen vegetable blend. We love the California blend with our baked cod and homemade tartar sauce.

Three bags of frozen California blend veggies.

Next, pour the veggies onto a rimmed baking sheet in an even layer and then drizzle them all with a thin layer of oil and toss to make sure that they’re all evenly coated.

Frozen veggies on a rimmed baking sheet being drizzled with olive oil.

Season with just a bit of kosher salt and ground black pepper to let all of those natural flavors shine their brightest! Place the baking sheet in the hot oven on the middle rack and let the veggies roast for around 13-17 minutes, tossing halfway through.

Salt and pepper on frozen veggies on a baking sheet.

Recipe Tip:

If you want your roasted veggies a bit more crispy and browned, place them under the broiler for 1-2 minutes. Then remove the hot sheet pan from the oven and let cool slightly before serving.

Roasted frozen veggies on a baking sheet with a wooden spoon.

What To Serve With Roasted Vegetables

One of our favorite ways to serve vegetable sides is with a main dish of mild protein like our baked cod and homemade tartar sauce. They would also be delicious with our panko crusted salmon or alongside some simple smoked chicken breasts.

Recipe FAQs

Veggies

We tested this recipe with a California blend, but if you’re using an option with smaller veggies, just adjust the cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Pinterest image showing roasted veggies with the title "roasted frozen vegetables. The easiest side dish."

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Other Vegetable Side Dishes You Might Like

How To Grill Sweet Potatoes (wedges + slices)
Oven Roasted Green Beans
Instant Pot Cauliflower (whole cooked)
Parmesan Cheese Broccoli
Whole Roasted Carrots + Honey