Here’s an easy way to roast frozen California blend vegetables that tastes great and is largely hands-off! You’ll love this tender and well-spiced veggie mix.
This method of cooking frozen vegetables yields the best results – you cook the excess water off and then add the olive oil and spices for optimal browning. This will be your new favorite way to make roasted frozen vegetables.
This delicious broccoli recipe is so versatile – you can use your favorite spices and toppings. But we’ll show you the best way to get crispy vegetables even when they start from frozen (with no defrosting necessary)!
Fresh vegetables are great, but they’re often out of season and overpriced – making frozen veggies a much more cheaper and easier option. Frozen vegetables are picked and frozen at their peak ripeness. They’re as healthy and nutrient-dense are fresh vegetables and can be saved for months in your freezer. They’re a great way to ensure you always have produce available.
Additionally, using frozen vegetables cuts down on any prep work needed to get fresh veggies ready (no washing or cutting needed).
Here are the simple ingredients you’ll need to make this healthy side dish.
- Frozen California Blend Vegetables
- Olive Oil
- Garlic Powder
- Red Pepper Flakes
- Onion Powder
- Black Pepper
See the recipe card for quantities.
Preheat oven to 400 degrees F.
Place frozen vegetables on a parchment paper or aluminum foil lined sheet pan in a single layer.
Roast for 15 minutes to allow most of the excess water to evaporate.
Take the sheet pan out of the oven (be careful with the hot sheet pan) and toss the veggies with olive oil, garlic powder, salt, onion powder, red pepper flakes, and black pepper.
Spread the veggie blend out again across the sheet pan.
Place the veggies back in the oven and roast for an additional 10 to 20 minutes until they are tender.
More Great Side Dish Recipes
Looking for more easy side dishes with frozen vegetables? Try some of our other favorite healthy recipes!
- Roasted Broccoli – here’s how to roast frozen broccoli for an easy and tasty veggie side!
- Garlic Butter Mixed Vegetables – an easy recipe for cooking mixed vegetables with garlic butter and parmesan cheese.
- Sauteed Frozen Spinach – here’s how to make frozen spinach delicious!
- How to Cook Frozen Green Beans – here’s a great method for roasting frozen green beans.
Substitutions & Variations
Need to make some changes to this simple side dish? Here are some ingredients that can be swapped.
- Oil – you can use grapeseed oil or avocado oil in place of olive oil. You can also use an olive oil spray if you’d prefer.
- Spices – you can swap the seasonings for an equal amount of your favorite seasonings or spice blends like Italian seasoning, lemon pepper seasoning, everything but the bagel seasoning, or a spicy seasoning like an adobo blend. If you don’t like any spiciness leave off the red pepper flakes.
- Optional Toppings – if you want to liven up this dish, you can serve it with optional toppings like a sprinkle of parmesan cheese, some lemon juice, lemon zest, or some fresh herbs like chopped parsley or fresh basil.
You can save roasted California blend veggies for up to 4 days in the refrigerator in an airtight container.
Leftover vegetables should be reheated in the oven or air fryer, if possible.
Tips for Making this Recipe
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Cooking Tips – If you want extra crispy vegetables, cook them for the full 30 minutes. You can also turn on the broiler for 1 to 2 minutes before removing the veggie mix from the oven.
If you try this easy side dish, let us know in the comments below or leave us a star rating!
- 1 pound bag of California Blend vegetables
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F.
- Place frozen vegetables on a parchment or aluminum foil-lined sheet pan in a single layer.
- Roast for 15 minutes to allow most of the water to evaporate.
- Take the sheet pan out of the oven and toss the veggies with olive oil, garlic powder, salt, onion powder, red pepper flakes, and black pepper.
- Spread the veggie blend out again across the sheet pan.
- Place the veggies back in the oven and roast for an additional 10 to 20 minutes until they are tender.
Amount Per Serving: Calories: 73Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 539mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g