How To Roast Frozen Vegetables
  • 1, 16-oz bag frozen broccoli florets, cauliflower florets or another frozen vegetable*
  • olive oil, avocado oil or coconut oil in a spray container
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon cayenne pepper or oregano, or your favorite seasoning, optional
  • *Vegetables that are uniform in size work best for them all to get equally crispy.
  1. Very lightly grease a sheet pan or line your pan with parchment paper if you prefer it for easier clean up. Preheat the oven to 450ºF and place the pan in the oven as it preheats. The goal is to get the pan and oven hot.
  2. Mix the spices, except for salt, in a bowl that is large enough to hold the veggies.
  3. When the oven is fully heated, remove the frozen veggies bag from the freezer and quickly place the frozen vegetables in the bowl spices.
  4. Spritz the veggies with oil and mix with spices. Stir and spritz again with oil.
  5. Once the veggies have been spritzed with oil, take the sheet pan out of the oven and quickly place the veggies in a single layer on the pan. You should hear a sizzle. Spritz the veggies with oil and place the pan in the oven.
  6. Roast the veggies for 10 minutes. Then remove the pan from the oven. The veggies will have started to defrost and some of the moisture will have left. Toss the veggies and spritz with oil and add salt, if using.
  7. Place back in the oven for another 8-20 minutes, depending on the vegetables that you’re using. Stir the veggies a few times to allow them to caramelize evenly.
  8. The average cup of most roasted broccoli recipes will be about 200 calories. This version will be about 50 calories. There you have it—the best way to roast frozen vegetables that is easy and makes crispy veggies that are great for weight loss.
Nutrition Information
Calories: 50
Recipe by Nutrition Twins at