If you’re looking for a super easy roasted vegetables recipe, you’re in the right place. This six-ingredient combo is one of my personal favorites and uses canned and frozen vegetables so there’s no chopping, cutting, or anything other than assembling required.
Roasting frozen vegetables is one of the best ways to add volume to your diet, in my opinion. Eating more food without overdoing the calories is the goal! If you’re not a fan of vegetables, I have a good feeling you’ll enjoy these. Especially once you see the recipe ideas below for how to incorporate them into whole meals.
How to Roast Frozen Vegetables
The key to roasting frozen vegetables is removing as much moisture as possible. An easy way to accomplish this is microwaving any frozen veggies and draining the remaining water. You can also use paper towels to blot the veggies and absorb any remaining moisture.
Depending on the veggies, you may be able to use its own packaging almost like a cheese cloth to wring the water out. This works really well with cauliflower rice, but I wouldn’t recommend doing it with a veggie like broccoli since you might end up with mashed broccoli.
Don’t worry about getting every drop of water out of the frozen veggies. Just keep in mind, less moisture before roasting equals crispier vegetables after roasting.
With these Tex-Mex roasted vegetables, you won’t need to worry much about moisture as two ingredients are canned. Here’s a full rundown of what you’ll need:
- Frozen Broccoli
- Frozen Peppers and Onion
- Canned Black Beans
- Canned or Frozen Whole Kernel Corn
- Taco Seasoning
- Ranch Dip Mix
That’s it. I’ve got the proportions for everything in the recipe card below. But first, I’d like to give you a few recipe ideas for serving these easy roasted vegetables with.
If you’d like more vegetable combos and a run down of some of the best vegetables to roast, check out my guide to roasting frozen vegetables. If you’re in a hurry and need pan roasted vegetable recipes, you’ll love this guide.
Easy Roasted Vegetables Recipe Ideas
The beauty of bulk roasted vegetables recipes is the world of possibilities they open in terms of what you serve them with. You can add them as a side to a main course, as the base of a burrito bowl, stuff them in wraps or quesadillas, or just turn them into a meal or snack on their own.
I’ll run you through a few of my favorite pairings for these Tex-Mex roasted vegetables below.
Egg and Chorizo Burrito Bowls
Have trouble with morning or mid-day hunger? This breakfast burrito bowl is sure to fix that. Here’s how I made it:
- 2-3 Fried Eggs (with cooking spray)
- 3 oz Homemade Chorizo (from my healthy nachos recipe)
- 2 cups (300g) Tex-Mex Easy Roasted Vegetables
It’s worth mentioning, this is a massive meal! If you have fewer calories to work with, pull back on the veggies and use a single egg. And if you’re not up for making the chorizo (it’s super easy), you could use ground beef, chicken, turkey, or even a meat replacement like Beyond Beef products.
Crispy Carnitas Burrito Bowls
The original crispy carnitas high protein burrito bowls used a cilantro lime cauliflower fried rice and lacked onion and peppers. Going back to the beauty of bulk roasted vegetables and their ability to plug and play, you could take just about any protein source recipe and turn it into a high volume superstar.
I highly recommend my Ninja Foodi carnitas if you’re into delicious bulk protein recipes.
Healthy Cheesy Gordita Crunch (as a side)
If you’re unfamiliar with Taco Bell’s masterpiece, the Cheesy Gordita Crunch, you’re in for a treat. My Healthy Cheesy Gordita Crunch Remix is a reader favorite and delivers a ton of flavor and crunch just like the original with nearly half the calories.
Serve these up with a few servings of easy roasted vegetables and you’ll be stuffed to the brim.
Tex-Mex Easy Roasted Vegetables Quesadilla
Is it possible to go wrong with a quesadilla? I think not.
Here’s what I used:
- 10-inch Tortilla
- 1 1/2 cup (225g) Tex-Mex Easy Roasted Vegetables
- 1/4 C (28g) Reduced Fat Shredded Mozzarella (or your choice of cheese)
Add the tortilla to a large skillet and add a bit of cheese around the edges (to seal the quesadilla) of one half of the tortilla. Fill in the rest of that half with veggies and fold the tortilla in half. Continue pan toasting the quesadilla until golden brown on both sides.
More Main Dish Ideas
- Pineapple Chipotle Crockpot Chicken
- Pan Fried Naked Chicken Tenders
- Cuban Style Baked Pork Tenderloin
- Tex Mex Ground Beef and Rice Skillet
The Tex-Mex Roasted Vegetables Recipe
Okay, that’s plenty of recipe inspiration. You’ll find the recipe for the easy roasted vegetables below.
If you make a batch or any of the recipes above, I’d love to see your re-creation. Snap a pic and tag me on Instagram. I’ll be sure to share it with the world!
- 15 oz can Black Beans, drained and rinsed
- 15 oz can Whole Kernel Corn, drained and rinsed
- 4 C (340g) Frozen Pepper and Onion Blend
- 12 oz Frozen Broccoli
- 1 packet Taco Seasoning
- 2 Tbsp Ranch Seasoning
- Preheat oven to 500F and spray a large baking sheet with nonstick cooking spray. Set aside.
- Add the broccoli and pepper/onion blend to a large bowl and microwave for 4-5 minutes or until the vegetables thaw. (Or if they are packaged in the right serving sizes, microwave them directly in their packaging.)
- While the other vegetables are in the microwave, drain and rinse the canned black beans and corn.
- Drain any remaining water from the broccoli and pepper/onion blend after microwaving before adding the corn and beans. (You can use paper towels to blot the veggie mixture to absorb as much moisture as possible.)
- Add the taco and ranch seasoning to the vegetables. Stir well.
- Add the vegetables to the baking sheet and spread them out as evenly as possible.
- Bake for 20-25 minutes or until the broccoli begins to char and the other vegetables are crisp.
Each serving has 0 Smart Points.
Nutrition Information:Yield: 13 servings Serving Size: 1 1/2 C (75g)
Amount Per Serving: Calories: 71Total Fat: 0.4gCarbohydrates: 12.3gProtein: 3.4g
More Easy Vegetable Recipes You Might Like
- air fryer Mexican potatoes
- healthier air fried potatoes O’Brien
- 10-minute street corn off the cob
- honey mustard pan roasted brussels sprouts