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Jan 19, 2007 12:04 PM

Roasting Frozen Vegetables

Is it possible to successfully roast frozen vegetables..... cauliflower,green beans, asparagus, etc.?
[I was thinking that maybe it would work, if you defrosted them first, and squeezed out as much water as possible.]
If anyone has done this successfully, can you please share your method/recipe?

Thanks so much!

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  1. Thanks for the idea! I've never done it, but a Google search produced a lot of results, including this one with directions:

    1. I do it a lot, no defrosting necessary. Directly from the freezer onto the sheet pan, toss w/ oo, s&P, whatever other seasonings, and into the oven. As long as you don't crowd the pan too much, all the liquid evaporates pretty quickly, and it browns like normal. I like mine pretty roasted, so I don't even notice much of a texture difference from fresh.

      From frozen, I've done brussels, beans, cauliflower, pearl onions, even corn/red pepper mixes -- good on tacos/nachos.

      1. I haven't tried it but thanks to the ideas here I am going to try it tomorrow night on a bag of cauliflower I have waiting in the freezer.

        1. I do baby Brussels sprouts directly from the freezer. 425F or so, preheated pan, olive oil, s&p. When the oven is good and hot, toss the prepped (still frozen) sprouts in the hot pan, put back in the oven and roast for about 20 minutes or so. Yum.

          2 Replies
          1. re: Leepa

            I roast Brussels sprouts just like Leepa regularly, with garlic.

            Just don't crowd the pan.

            But if you like crunchy roasted veggies frozen may not be the way to go.

            1. re: C. Hamster

              I agree, they're not going to crunch up. C. Hamster, does your garlic not burn in that amount of time?

          2. I do this often with cauliflower and broccoli. To me, the texture is a tiny bit different but not enough to matter.