Learn How to Roast Frozen Vegetables for an easy way to add a tasty veggie side to any meal! They’re tossed in savory seasonings and parmesan, then roasted to the perfect texture.
Easy Frozen California Blend Vegetables Recipe
My family loves a great roasted veggie side dish. Most of the time, we opt for fresh veggies, but sometimes that just isn’t an option.
Enter these Roasted Frozen Vegetables!
This is a quick and easy side dish that’s packed with flavor. We start with a hearty blend of veggies (the California Blend), which is made up of cauliflower, carrots, and broccoli.
The veggies are thawed, tossed with seasonings, then roasted until perfectly crisp-tender. You won’t be able to tell the difference!
This recipe is a great way to incorporate veggies into your meal without the fuss of prepping fresh veggies!
How to Roast Frozen Vegetables
This frozen California blend vegetables recipe is about as easy as a side dish gets!
See the recipe card below for the ingredient amounts and full instructions.
- In a bowl, mix the veggies, cheese, and seasonings. Pour onto a parchment-lined baking sheet and spread in an even layer.
- Bake at 375ºF until the veggies reach your desired consistency. I usually do somewhere between 15 and 20 minutes.
Tips and Notes
- Use whatever veggies you prefer. We love the frozen California blend vegetables, but feel free to switch those out for other frozen veggies. Keep in mind that the cook times will vary depending on the veggies you use.
- Thaw the veggies first! While we are using frozen veggies, they are not actually frozen when they go in the oven. They do need to be thawed first or they will end up soggy.
- Drain/dry excess liquid. The more liquid you can remove from the veggies, the better their texture will be. Too much liquid will just steam them rather than roast them.
- Spread the veggies in an even layer on the baking sheet. This helps them cook more evenly and allows the heat to reach them all over for the best texture.
- Feel free to play around with seasonings if you like. Try Italian seasoning, red pepper flakes, or even Sriracha if you like a bit of heat. The possibilities are endless!
- Want to make your roasted frozen vegetables vegan? Simply leave out the cheese or swap it out for a vegan variety.
What to Serve with Roasted Frozen Vegetables
Roasted frozen vegetables are probably one of the simplest and most versatile side dishes you can whip up. So, feel free to serve them up with pretty much any of your favorite entrees to round out your meal! Here are just a few of my favorites:
Storage and Reheating
Refrigerator: After roasting frozen vegetables, it is best to serve them right away. However, if you do happen to have leftovers, they can be stored in an airtight container in the fridge for up to 5 days.
Reheating: To warm your veggies back up, throw them back in the oven until heated all the way through. You can also microwave them, but the texture won’t be quite as good.
Freezer: I do not recommend refreezing after cooking the frozen veggies.
Is It Possible to Make Frozen Vegetables Crispy?
Yes! You can absolutely achieve that delicious crisp-tender texture that we love about roasted veggies even with the frozen ones! Here are a couple of tips to getting the perfect texture:
- Thaw and dry! Excess moisture on the veggies will steam them rather than roast them. The key is to thaw the veggies, then drain them or pat them dry if necessary.
- Give them space. If the veggies are stacked, they won’t be as exposed to the heat as they should be to crisp up.
- Use oil. Oil has a high smoking point which allows the veggies to cook more without burning. This is key for that perfect crisp exterior.
Are Frozen Roasted Vegetables Good For You?
Absolutely! Freezing veggies doesn’t take away from their nutritional value, so frozen roasted vegetables are just as nutritious as fresh ones. Win!
How to Roast Frozen VegetablesPrint Pin
I earn a commission from Amazon and Instacart from qualifying purchases.
- 24 ounce(s) mixed vegetables, 1 bag California-style frozen vegetables, thawed
- ½ cup parmesan cheese, grated off the block
- ¼ cup olive oil
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. kosher salt
- ½ tsp. 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 ounce(s) mixed vegetables½ cup parmesan cheese¼ cup olive oil1 tsp. onion powder1 tsp. garlic powder½ tsp. kosher salt½ tsp. 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.
- Scroll up and see the post for tips, FAQs, and storage recommendations.