How to roast just about any frozen vegetable, from broccoli to cauliflower to carrots. Use this simple recipe as a guide to save money and roast a variety of different vegetables from the freezer.
1/2-1teaspoonsaltI recommend 1 teaspoon salt per 1 lb of vegetables
Instructions
Preheat the oven to 450F. Place the sheet pan in the oven so it warms up while the oven preheats.
When the oven is hot, remove the veggie(s) of choice from the freezer. Add the veggies to a large mixing bowl.
Break up any veggies stuck together. Remove any ice chunks on the veggies.
Toss the veggies with salt and oil. I also love to add a few chopped garlic cloves for extra flavor.
Remove the sheet pan from the oven with a hot pad holder. Line the sheet pan with parchment paper (if using, see note below). Spread the veggies on the sheet pan in a single layer.
Roast the veggies for about 15-30 minutes (depending on the vegetable, see note below).
After removing from the oven, the veggies are ready to enjoy! Store leftovers in the fridge for up to 4 days in an airtight container.
Video
Notes
The nutritional value is based on frozen broccoli as the vegetable. The amount of carbs, fiber, protein will change based on the vegetable you choose to roast. See nutritional facts on the back of the veggie bag for info about a specific veggie(s).Parchment Paper: Not using parchment paper (or foil) makes the frozen veggies crispier and allows the veggies to brown evenly.How long should you cook a specific vegetable?
Soft, small, or quick-cooking veggies, like corn or peas or zucchini only need about 15-18 minutes. And stir peas and corn often while cooking.
Hearty root vegetables, like beets, cauliflower, sweet potatoes, and butternut squash need closer to 30 minutes to cook. Florets, like frozen cauliflower and broccoli, need about 20-25 minutes to cook.