Go Back
–+ servings
How to Roast Frozen Vegetables and the Best Vegetables for Roasting

Roasted Frozen Vegetables

How to roast frozen vegetables.
4.03 from 49 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 10 servings
Calories: 68kcal
Author: Mason Woodruff

Ingredients

  • 2 bags 16 oz Broccoli, Cauliflower, and Carrots Mix
  • 1 bag 16 oz Cauliflower
  • 1 bag 16 oz Brussels Sprouts
  • 1 bag 12 oz Three Pepper and Onion Blend
  • 1/2-1 Tbsp Salt and Pepper or your choice of seasoning
  • 1-2 Tbsp Olive or Coconut Oil optional
  • 1-2 Tbsp Balsamic Vinegar optional

Instructions

  • Preheat oven to 450F and line two baking sheets with parchment paper or aluminum foil.
  • Empty all vegetable bags into a large mixing bowl to add seasonings and oil if you choose to. (You can also skip this step and add vegetables directly to the baking sheets.)
  • When adding vegetables to the baking sheets, aim to keep larger vegetables on the outside as the smaller pieces cook faster and may burn.
  • Bake at 450F for 45-60 minutes, depending on how crisp you'd like your vegetables.
  • Allow vegetables to cool briefly before digging in. Refrigerate any leftovers. 

Notes

Entire Recipe: 681 calories, 28 grams of protein, 113 grams of carbs, and 1 gram of fat --- different vegetables and oil/vinegar/seasoning will affect calorie and macronutrient content

Nutrition

Serving: 1grams | Calories: 68kcal