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How to Roast Frozen Vegetables
Learn how to roast frozen vegetables in the oven with my easy method - no thawing needed! Grab my best temperature and tips for crisp veggies!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 120 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 cups frozen vegetables of your choice
- 2 tablespoons olive oil
- Pinch salt
- Pinch black pepper
Instructions
- Preheat oven to 450°F. Place a large baking tray in the oven to warm up.
- In a large bowl, toss the frozen vegetables in olive oil, salt and pepper.
- When the tray is hot, carefully transfer the seasoned vegetables onto the tray and spread out into an even layer, making sure the vegetables are not overlapping.
- Roast for 15 to 30 minutes depending on the vegetable.
Cup of Yum
Notes
- Storage: Roasted frozen vegetables are best eaten straight away, but they will keep well for up to 3 days in an airtight container in the fridge and can be reheated. Do not refreeze because the texture will suffer.
- Photo Credit: Erin Jensen
Nutrition Information
Calories
120kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
43mg
(2%)
Potassium
193mg
(6%)
Fiber
4g
(16%)
Vitamin A
4621IU
(92%)
Vitamin C
9mg
(10%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 120
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 193mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 4621IU | 92% |
| Vitamin C | 9mg | 10% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.