Balsamic Roasted Frozen Vegetables

Closeup view of a glass bowl filled with roasted mixed vegetables including carrots, broccoli, and cauliflower.

Balsamic roasted frozen vegetables have a caramelized texture and subtle balsamic tang. They take only a few minutes of prep and are an easy and healthy side!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 4

Cook Time: 26

Total Time: 30

Servings: people

Calories: 210kcal

Author: Violet Parcha

Equipment

Large baking sheet

Ingredients

2 pounds frozen broccoli, cauliflower, and carrots such as California blend or Normandy blend
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Place the baking sheet in the oven and preheat to 425 degrees.
Once the oven is preheated, remove the baking sheet and evenly place the vegetables on it without allowing them to overlap or touch very much. Bake for 18-20 minutes or until the edges are starting to get crispy.
2 pounds frozen broccoli, cauliflower, and carrots
Remove the vegetables from the oven, drizzle with oil, balsamic vinegar, salt, and pepper and toss to combine.
When you're done tossing, make sure they're still spread across the pan evenly without overlapping.
1/3 cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon pepper
Bake for an additional 7-8 minutes. Serve warm.

Notes

To help the vegetables roast properly, not steam, make sure to leave a little bit of space between them on the pan.

For extra crispy vegetables, roast on a cast iron baking sheet.

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