How to Roast Frozen Vegetables (2024)

FAQs

Can you roast vegetables from frozen? ›

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.

First, pick a frozen vegetable then preheat your oven to 400°F. Add your still-frozen vegetables (with absolutely nothing on them—Liz says adding oil at this stage will actually trap in the moisture, causing soggy veggies) to a parchment-lined baking sheet and roast for 25 to 30 minutes.

How to cook them. The first question most people ask about cooking with frozen vegetables is whether they need to be thawed before use, and in most cases the answer is a resounding NO! Adding frozen veggies to your pot, baking dish, or sauté pan while they're still frozen will generally yield the best result.

Roast them in a hot oven at 450 degrees. The hot temperature helps the extra moisture on the frozen vegetables evaporate quickly so they can brown and roast. Preheat the baking sheet in the oven so it is hot when you add the vegetables. This also helps remove moisture quickly, ensuring the veggies aren't soggy.

Cooking Time: Don't Overcook!

Overcooking frozen vegetables can result in a mushy texture and loss of nutritional value. Tip: Follow package instructions for approximate cooking times. Test for doneness by sampling a piece during the last few minutes. Cooking times vary by vegetable type and size.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Cooking with too much water leads to mushy vegetables. That's why we recommend sautéing, roasting, or steaming frozen vegetables instead of boiling them. Here's how: Sauté – Heat a wide pan over medium high heat, add frozen vegetables and a little oil or butter, stir and cook (uncovered) for five to seven minutes.

Why Are My Oven Roasted Veggies Soggy? If you don't end up with crispy vegetables, it is likely because you overcrowded the pan, which will make the vegetables steam instead of roast. Your oven may also be at too low of a temperature.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

Parts of the food may be heated into the Temperature Danger Zone while other parts remain frozen. Pathogens can grow rapidly at this temperature. Thoroughly cook foods immediately after thawing to kill pathogens.

What is the healthiest way to cook frozen vegetables? ›

Frozen vegetables are already full of moisture, and boiling them adds even more. This results in water-logged, mushy veggies that won't be much fun to eat. Plus, boiling can cause some of the nutrients to seep out. Instead, steam or microwave the vegetables with a tablespoon or two of water.

Roast Frozen Vegetables in Your Oven

Shull recommends roasting your veggies for 30 minutes at 400 degrees Fahrenheit on a parchment-paper-lined baking sheet and tossing every 10 minutes or so to help them cook evenly.

I encourage you to experiment with these delicious options to change up the flavor of your bag of frozen veggies. Seasonings – garlic powder, onion powder, salt, pepper, dill, smoked paprika, curry powder, turmeric, Italian seasoning, cumin…. so many options!

Roasting from frozen helps them maintain their body and texture. And make sure not to cook below 450F for the best results with frozen vegetables.

Most of the time, you don't need to thaw frozen vegetables before cooking with them—but it depends on what you're making. For soups, stews and pastas, you can toss still frozen vegetables right into the pot. These dishes can withstand some extra moisture, and the warmth will thaw out the veggies.

If you're planning to eat the frozen vegetables as they are, you can reheat them in the oven. However, be aware that the texture of the produce may be altered and less appealing. Instead, I recommend adding leftover roasted vegetables to something like soups or stews where you will not notice a change as much.