Fresh veggies are great, but let’s face it—sometimes they go bad before we get the chance to use them. That’s where frozen veggies come in. They’re just as nutritious, last much longer, and are a total game-changer for busy families.
But can you roast frozen veggies and still get that crispy, caramelized goodness we all love from freshly roasted ones? The answer: almost! It won’t be exactly the same, but it can come surprisingly close—especially depending on the veggie.
I tested out four different methods for roasting frozen veggies, using a classic favorite—broccoli—to find out which technique delivers the best results. Here’s how to turn frozen vegetables into a delicious, roasted side dish with minimal effort..
Table of Contents
Why Roast Frozen Veggies?
Frozen veggies often get overlooked when it comes to roasting, but they’re actually an excellent option. Here’s why:
- No prep needed – No washing, peeling, or chopping. Just open the bag and go!
- Less food waste – Fresh veggies get wasted 4x more than frozen. Stocking up on frozen means less guilt and more savings.
- Same nutrition – Frozen at peak ripeness, they’re just as nutritious as fresh.
- Budget-friendly – A great way to save money on produce.
Now, let’s dive into the roasting process!
Why Roasting Frozen Veggies Can Be Tricky
Roasting frozen veggies sounds like a simple shortcut—and it can be—but getting that perfect roasted texture with crisp edges and caramelized flavor is a bit more complicated when you’re starting from frozen.
While it’s totally possible to make them taste amazing, there are a few reasons why they don’t always behave like their fresh counterparts in the oven. Understanding what makes roasting frozen vegetables tricky can help you adjust your method and get much closer to that freshly roasted vibe.
- Extra moisture – Frozen veggies release water as they roast, which can cause them to steam instead of crisp up. That excess moisture can make it hard to get those golden, browned edges we all crave.
- Texture changes – The freezing and thawing process softens the cell structure of many vegetables, which means they may not hold their shape or develop the same crispy texture as fresh ones.
- Crowded pans – It’s easy to overcrowd the pan when frozen veggies clump together, which traps steam and makes it harder for the veggies to roast evenly. Giving them space is key.
- Oven temperature matters – A higher oven temp is usually needed to help evaporate the moisture quickly and kickstart the browning process. Roasting frozen veggies at too low a temperature can leave them soggy and pale.
With a few tweaks, though, frozen veggies can come surprisingly close to fresh—especially when roasted the right way.
Method 1: Classic Oven Roasting
This is the easiest way to roasting frozen veggies while keeping them crispy. However, this method didn’t quite result in the crispiness that I was looking for in roasted broccoli.
What You Need:
- 1 bag of frozen veggies (broccoli, cauliflower, Brussels sprouts, green beans—whatever you like!)
- 1-2 tbsp olive oil or avocado oil
- Salt, pepper, and any other seasonings (garlic powder, paprika, Italian seasoning, etc.)
Instructions:
- Preheat your oven to 425°F (218°C).
- Spread the frozen veggies in a single layer on a lined baking sheet. No need to thaw!
- Toss with oil and seasonings. (Tip: Use a light hand with oil—frozen veggies release moisture as they cook.)
- Roast for 20-30 minutes, stirring halfway through.
- Optional: For extra crispiness, bump up the heat to 450°F for the last 5 minutes.
Best for: Broccoli, cauliflower, Brussels sprouts, bell peppers, carrots
Method 2: Preheat the Baking Sheet for Crispier Results
If you’ve ever tried roasting frozen veggies only for them to turn out a little soggy, this trick is for you! I found that preheating the pan was more helpful than the classic roasting method. It’s also kind of fun to watch the frozen broccoli sizzle and steam as you dump them onto the hot pan.
How It Works:
- Place an empty baking sheet in the oven as it preheats to 425°F.
- Once the oven is hot, carefully remove the baking sheet and spread the frozen veggies onto it. (They’ll sizzle on contact—this helps them crisp up faster!)
- Toss with oil and seasonings, then roast for 20-30 minutes, stirring once.
Best for: Green beans, zucchini, mixed veggie blends
Method 3: Use the Broiler for a Golden Finish
If your roasted frozen veggies are cooked but not quite crispy enough, the broiler is your best friend. However, I recommend not using parchment paper or you might end up with a fire in your oven like I did – whoops!
How to Do It:
- Roast your frozen veggies at 425°F for 20-25 minutes.
- Turn on the broiler and let them cook for 2-3 extra minutes.
- Watch them closely so they don’t burn!
Best for: Brussels sprouts, asparagus, root veggies
Method 4: Air Fryer Roasting (Super Fast & Crispy!)
Short on time? The air fryer makes frozen veggies extra crispy in half the time. I found this to be the best, and fastest option for roasting frozen veggies!
How to Air Fry Frozen Veggies:
- Preheat the air fryer to 400°F.
- Toss frozen veggies with oil and seasonings.
- Cook in a single layer for 10-15 minutes, shaking the basket halfway.
- Done when golden brown and crispy!
Best for: Broccoli, cauliflower, green beans, Brussels sprouts
The Best Way to Roast Frozen Broccoli
Not all roasting methods are created equal—especially with frozen veggies. I tested four different techniques with frozen broccoli, and here’s how they stacked up, from best to meh:
1. Air Fryer – Crispiest results, minimal effort (method 4)
Hands-down the best method. The rapid hot air circulation helps evaporate moisture quickly, leaving you with golden, crispy edges and tender centers—no soggy bites here.
2. Preheated Baking Sheet – Best oven method for browning (method 2)
Placing frozen broccoli on a hot pan helps kickstart the roasting process and avoids that initial steam. It gives a nice caramelized exterior and better texture overall.
3. Broil the Last 5 Minutes – A decent crisp boost (method 3)
This added a nice finish, but didn’t fully transform the texture. It’s helpful in a pinch, but do not use parchment paper under the broiler—it can catch fire (speaking from experience!).
4. Classic Roasting on a Room-Temp Pan – Still good, but soft (method 4)
This method works, but the broccoli ends up more steamed than roasted. Without that initial heat boost, it’s harder to get the crisp, caramelized edges we’re after.
If you’re chasing that freshly roasted veggie vibe, the air fryer is your best bet—but with a few tweaks, the oven can come pretty close too.
Bonus Tips for the Best Roasted Frozen Veggies
- Don’t overcrowd the pan – Too many veggies = steaming instead of roasting. Use two pans if needed!
- Use parchment paper or a silicone mat – This helps with crispiness and prevents sticking.
- Try different seasonings – Lemon zest, Parmesan, balsamic glaze, or even a sprinkle of ranch seasoning can take them to the next level!
Final Thoughts
Roasting frozen veggies is one of the easiest ways to get a nutritious, low-effort side dish on the table—no chopping, no peeling, and no risk of letting fresh produce go to waste. But because frozen vegetables hold more moisture and have a softer texture from the freezing process, they don’t always crisp up the same way as fresh. That’s why the cooking method matters.
After testing a few different approaches, the air fryer came out on top for roasting frozen broccoli—giving the crispiest, most caramelized results with minimal fuss. But even in the oven, a few tweaks (like preheating the pan or finishing with a broil) can get you pretty close to that freshly roasted flavor and texture.
Next time you’re at the store, grab a bag (or three) of frozen veggies and give roasting a try. Which method will you test first? Let me know in the comments!
Crispy Air Fryer Roasted Broccoli
Equipment
- Air fryer
Ingredients
- 1-2 Tbsp Olive oil
- 12 oz Frozen broccoli
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 400°F.
- Toss frozen veggies with oil and seasonings.
- Cook in a single layer for 10-15 minutes, shaking the basket halfway.
- Done when golden brown and crispy!
