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Top down shot of a pan of roasted frozen vegetables with a wooden spatula sticking out.

Roasted Frozen Vegetables

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  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Learn how to easily roast frozen vegetables! The perfect side dish for any meal and so easy – just 4 ingredients and 15 minutes!


  • 24oz frozen vegetables 
  • 1 tablespoon olive oil, more if needed 
  • kosher salt
  • ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Pour out frozen vegetables onto rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with kosher salt and ground black pepper.
  3. Place in oven, middle rack, and let roast approx. 13-17 minutes, tossing halfway, or until cooked through. 
  4. Feel free to finish under the broiler for 1-2 minutes if you want to brown them a bit more.
  5. Remove from oven and let cool slightly. Serve and enjoy! 


  • Veggies: we tested this on a California blend with broccoli, cauliflower and carrots – if you are using an option with smaller veggies, adjust the cook time accordingly. 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 4 oz
  • Calories: 53
  • Sugar: 3.8 g
  • Sodium: 198.8 mg
  • Fat: 1.8 g
  • Carbohydrates: 6.4 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg