We love using frozen vegetables and we’ve mastered how to cook them so they taste fresh! Our method involves pre-heating a sheet pan in the oven, tossing the frozen veggies in olive oil and spices, and then cooking the frozen vegetables on the hot pan. The result gives you frozen vegetables with all of the flavor of fresh! We’re giving you our best 12 tips for Roasting Frozen Vegetables. If you want to simply skip to the recipe, click ‘jump to recipe’ and you can skip right past it.
How to Roast Frozen Vegetables
As I write this it’s the start of 2026 and I’m ready to eat healthy. I picked up a giant Costco bag of Normandy Frozen Vegetables. It’s my favorite mixture, it has cauliflower, broccoli, and carrots (yellow and baby). I like that this bag of frozen veggies doesn’t have any additives. It’s just straight up frozen vegetables. Super easy for weeknight dinners.
Tips for Roasting Frozen Vegetables
- Don’t thaw the vegetables first. They’re full of water and the goal is to roast that out of them.
- Turn the oven up. You want it hot. 450 degrees fahrenheit is the sweet spot for roasting frozen vegetables. Any less and they can get that steamed restaurant vegetable at a chain restaurant type of gummy feeling. We want charred, roasted, gourmet veggies!
- For this recipe, you’ll want to preheat a sheet pan. We use an 18×26 inch pan. No need for parchment paper or aluminum foil, for the best roast you want the veggie touching the hot pan.
- Use a pan that’s big enough, almost too big. An 18×26 inch pan for 4 servings of vegetables works great. You don’t want to overcrowd the pan, the vegetables need room to cook adequately.
- You’ll want to use more oil than you thin you’ll need. The oil will help the vegetables cook, and lightly fry the exterior on the sheet pan.
- Add the salt halfway through the cooking process. Salt draws out water. We want to roast out the water, without drying the vegetables out.
More Tips for Roasting Frozen Vegetables
- You’ll want to flip them only once. Flipping too often won’t let the vegetables get the brown crisp (flavor!) that you want.
- Prepare to roast frozen vegetables for longer than fresh ones. They need to thaw, roast, and develop caramelization.
- If you want to add extra carmelization, you can lightly drizzle them with honey and continue to roast about half way through.
- If you want to add smaller items like corn, or peas, do that in the last 15 minutes of roasting so they don’t dry out.
- Finish with fresh flavor, don’t cook with it during. Lemon zest, balsamic, honey, fresh herbs, these are items that don’t cook well for long periods of time.
- If you have a convection oven, use it! The hot air surrounds the vegetables and helps decrease the moisture factor as the frozen veggies cook.
Best Store Bought Frozen Vegetables
Here’s a short list of some of my favorite frozen vegetables to roast.
- Costco Normandy Blend: This is a great year round frozen vegetable. The veggies are rough chopped and roast super well.
- Costco Stir Fry Blend: Don’t let the name fool you, this can be used for roasting, not just stir frying.
- Bird’s Eye California Blend: Similar to the Costco Normandy blend, but in a smaller package.
- Bird’s Eye Frozen Corn on the Cobb: Delicious roasted on a sheet pan. We have a recipe just for roasted corn here.
You can use frozen sweet potatoes, green beans, broccoli, carrots, there are lots of vegetables that roast up super well.
More Healthy Vegetable Recipes
We love easy, healthy, but flavorful side dishes. Here’s a few more we think you’ll enjoy.
- Honey Glazed Carrots with Thyme
- Quinoa Salad with Chickpeas and Feta
- Broccoli Salad (inspired by Disneyland’s Grand Californian Hotel!)
- Cauliflower Potato Salad
- Thai Roasted Sweet Chili Brussel Sprouts
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Cheers to easy recipes! – Kathi and Rachel
Roasted Frozen Vegetables
Equipment
- 1 18x26 inch sheet pan
Ingredients
- 5 cups frozen vegetables
- 3.5 tbsp olive oil
- 1 tbsp Italian seasoning
- 1/2 tbsp granulated garlic
- 1/2 tsp pepper
- 3/4 tsp salt
Instructions
- Preheat oven to 450 degrees fahrenheit. Place sheet pan in oven. Leave pan in oven for 30 minutes.
- Toss vegetables with olive oil in a mixing bowl along with Italian seasoning, garlic, and pepper.
- Carefully remove hot pan preheated in oven. Place olive oil tossed vegetables on sheet pan (they will sizzle). Roast for about 20-25 minutes or until a light char forms on the underside of the vegetable. Flip and place pan back in oven for additional 20-25 minutes.
- Remove sheet pan roasted vegetables from oven. Sprinkle salt over veggies and lightly toss. Serve and enjoy!
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