Roasted Frozen Mixed Vegetables with Garlic and Onion Powder Recipe
A simple and healthy recipe for roasting frozen mixed vegetables, including broccoli, cauliflower, and carrots, seasoned with olive oil, garlic, onion powder, salt, and pepper. These roasted veggies are perfect as a side dish or a nutritious addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 12 oz mixed frozen vegetables (broccoli, cauliflower, carrots)
Seasonings
- 2 tablespoons olive oil (or use olive oil spray)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange vegetables: Pour the frozen mixed vegetables directly from the freezer onto the parchment paper, without thawing.
- Season vegetables: Toss the vegetables with olive oil and all the spices—salt, pepper, garlic powder, and onion powder—until they are evenly coated.
- Roast vegetables: Roast in the preheated oven at 400°F for about 30 minutes, stirring and flipping the vegetables every 10 minutes to ensure even cooking and browning. Continue until the edges are browned and the vegetables reach your desired tenderness.
Notes
- Do not thaw the vegetables before roasting; roasting from frozen helps retain texture and flavor.
- Use olive oil spray as a lower-fat alternative to olive oil.
- Adjust seasoning quantities to taste.
- Stirring and flipping during roasting ensures even cooking and prevents burning.
- This recipe works well as a side dish or tossed into salads, pastas, or grain bowls.
Keywords: frozen mixed vegetables, roasted vegetables, healthy side dish, easy vegetable recipe, roasted broccoli, roasted cauliflower, roasted carrots
