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frozen roasted vegetables
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Roasted Frozen Vegetables

An easy way to roast frozen vegetables to perfection.
Course Dinner, Side Dish, vegetable
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 261kcal
Author Kathi & Rachel

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 15 minutes.
  • Remove sheet pan roasted vegetables from oven. Sprinkle salt over veggies and lightly toss. Serve and enjoy!

Nutrition

Calories: 261kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 544mg | Potassium: 514mg | Fiber: 10g | Sugar: 0.1g | Vitamin A: 11575IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 3mg