Utilizing frozen vegetables is both affordable and convenient, allowing you to stock up and spread out your grocery trips. They are frozen at peak freshness, which means they are often as nutritious as fresh vegetables. You can roast frozen vegetables without even thawing them, and they turn out crisp and caramelized. Here are a few tips to ensure you have delicious roasted vegetables, straight from the bag. We highly recommend broccoli, butternut squash, green beans, cauliflower, and Brussels sprouts. If you’re roasting more than one vegetable at a time, choose ones that are similar in size for even cooking.
Prep your Pan
Make sure to choose an oil with a high smoke point, such as avocado oil. Drizzle oil in your empty pan, and place it in the oven while it preheats. This will allow your vegetables to defrost rapidly when you add them to the pan, avoiding any soggy texture.
Coat with Oil
A nice thin layer of oil on each vegetable ensures the outsides crisp up, around 2 Tbsp. per pan. Make sure you don’t overcrowd the pan – spread the veggies out in an even layer. Overcrowding can lead to mushy vegetables.
In addition to salt and pepper, any herbs you have on hand will do. Season to your preference! Basil, parsley, and thyme are all great additions. Lemon juice also adds a nice, fresh flavor.
Roast at High Heat
We recommend roasting at 450 degrees. The higher temperature helps the vegetables come out nice and crispy. Yum!
Turn Halfway Through
Pull the pan out half way through your cooking time and turn the veggies to help with even cooking.
Frozen vegetables typically need 15-20 minutes in the oven to crisp up nicely without burning. Keep an eye on your pan!