Roasted Frozen Vegetables tossed in savory seasonings and Parmesan cheese make an easy and flavorful side dish everyone will love.
Roasted Frozen Vegetables are a quick and easy side dish that are packed with flavor. These veggies are a great way to enjoy veggies with your favorite entree without a lot of fuss. Some of our other favorite roasted vegetable dish are these roasted potatoes, roasted carrots, roasted brussel sprouts, and roasted cabbage wedges.
Roasted Frozen Vegetables Recipe:
My family loves a great roasted vegetable side dish. Most of the time, we try to opt for fresh veggies, but that’s not always an option. Sometimes, roasted frozen vegetables are on the menu. In my opinion, the frozen variety is easier to work with, since they’re precut and ready to go.
We tend to lean more towards vegetable blends that are heartier in texture and can hold up well to roasting. That’s why we love this recipe. It uses a California blend of veggies made of cauliflower, carrots, and broccoli. They’re easy to season, and have the perfect texture after they cook.
These roasted frozen vegetables are so easy to prepare. Just let them thaw, toss them in the seasoning blend, and pour them on a pan. That’s it! Let the oven do the rest.
How to Make Flavorful Roasted Frozen Vegetables:
- Preheat the oven to 375°F, and line a large baking sheet with parchment paper. A 12 x 16-inch baking sheet should be sufficient.
- Allow the vegetables to thaw, and drain away any excess liquid.
- Transfer the thawed vegetables to a large mixing bowl. Add the Parmesan cheese, olive oil, garlic powder, onion powder, smoked paprika, and salt.
- Toss to combine. Pour the vegetables onto the prepared baking sheet in an even layer.
- Bake for 15 to 20 minutes or until the desired consistency is reached.
Tips and Variations:
- Vegetables: We love the California blend variety of vegetables. They’re hearty and hold up well to roasting. If you’d prefer a different vegetable blend, feel free to switch it out. The options are endless. There are peas, carrots, green beans, bell peppers, broccoli, beets, parsnips, baby corn, and mushrooms to name a few. The cook times may vary slightly depending on the veggies you choose, but there’s definitely something for everyone.
- Seasonings: Two of my favorite flavors on this dish are the smoked paprika and Parmesan cheese. I love the smokiness from the paprika as opposed to a sweet paprika, and the Parmesan cheese gives the vegetables a crunchy texture that is amazing. If you’d prefer to use sweet paprika, that’s an easy swap. The Parmesan cheese can be omitted if you’d like to make this a vegan recipe. This recipe can be made with Italian seasonings, red pepper flakes, or even Sriracha if you like a bit of heat. The seasonings can be adapted to whatever tastes you love.
- Texture: These roasted vegetables have a bit of crunch, but can cook to a soft texture rather quickly. Keep an eye on them, so they don’t overcook (unless you love soft roasted vegetables). If you prefer a crunchier vegetable, cut back the cook time slightly.
- Thawing: I prefer to thaw the vegetables prior to roasting. If they appear to have a lot of moisture, I’ll blot them with a paper towel to get as much excess liquid out before placing them in the oven. Otherwise, they tend to steam rather than roast.
Room Temperature: We do not recommend storing the cooked vegetables at room temperature.
Refrigerator: The roasted vegetables should be stored in an airtight container in the refrigerator. Leftovers should be discarded after 5 days.
Freezer: We do not recommend re-freezing the vegetables after they’ve been cooked.
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- 24 ounces mixed vegetables 1 bag California-style frozen vegetables, thawed
- ½ cup parmesan cheese grated off the block
- ¼ cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- Preheat the oven to 375°F, and line a large baking sheet (12 x 16-inch) with parchment paper.
- Add all the ingredients to a large bowl, and toss to combine. Pour the vegetables onto the parchment line baking sheet in an even layer.24 ounces mixed vegetables½ cup parmesan cheese¼ cup olive oil1 teaspoon onion powder1 teaspoon garlic powder½ teaspoon kosher salt½ teaspoon smoked paprika
- Bake for 15 to 20 minutes, or until the vegetables reach the desired consistency.
- Serve hot with a sprinkle of fresh parsley if desired. Store leftovers in the refrigerator for up to 5 days.