Indeed! And you don't need to worry about thawing them either. In fact, you shouldn't thaw frozen vegetables before roasting them. The high heat of the oven will cause the moisture from the frozen vegetables to evaporate rapidly, giving you a crispier result than if you were to pre-thaw your frozen vegetables.
Although they won't be quite as crispy as roasted fresh vegetables (due to the high moisture content in frozen), frozen vegetables can be roasted in the oven to achieve a similar result. Plus, frozen vegetables are usually frozen at peak ripeness to retain their flavor and nutritional value, so you're not losing out on those fronts by going with frozen.
The Best Way to Roast Frozen Vegetables
Here's What You'll Need:
Baking sheet
Parchment paper (optional)
Frozen vegetables (do not thaw)
Oil
Salt and pepper, to taste (or preferred seasonings)
Spatula
Instructions:
Preheat the oven to 450 degrees F. For easy cleanup, line a baking sheet with parchment paper. Place your baking sheet in the oven while it preheats. This ensures the pan will be as hot as possible when the vegetables are placed on it, so they will start cooking instantly.
Toss frozen vegetables with a little oil and seasoning until they are well coated.
Spread vegetables on the baking sheet in a single layer. Be careful not to overcrowd them, as this can prevent them from browning.
Roast for anywhere from 12 to 30 minutes, depending on the vegetable, or until the edges begin to brown. Stir halfway through. Refer to our frozen vegetable cooking times below.
How Long to Roast Frozen Vegetables
Roasting vegetables from frozen requires high heat, which is why these cooking times are based on a temperature of 450 degrees F.
Frozen Vegetable Cooking Times for 450 Degrees F
Asparagus: 15-18 minutes
Broccoli: 18-20 minutes
Brussels Sprouts: 25-30 minutes
Butternut Squash: 18-20 minutes
Carrots: 22-25 minutes
Cauliflower: 25-30 minutes
Corn: 15-20 minutes
Mixed Frozen Vegetables: 16-18 minutes
Peas: 12-16 minutes
Summer Squash/Zucchini: 12-16 minutes
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