Freezing roasted vegetables is a great way to preserve the delicious flavors of seasonal produce to enjoy year-round. Proper freezing methods allow you to capture the caramelized, browned flavors that develop when vegetables are roasted in the oven. Having a stash of frozen roasted veggies on hand makes it easy to add flavorful sides, toppings, or fillings to meals on busy nights.
Can You Freeze Roasted Vegetables?
Most roasted vegetables freeze well and can be stored in the freezer for up to 6 months. When frozen properly, the textures of the vegetables remain intact and the flavors are preserved.
Vegetables that are ideal candidates for roasting and freezing include:
- Potatoes
- Sweet potatoes
- Winter squashes like butternut squash, acorn squash, and pumpkin
- Root vegetables like carrots, parsnips, turnips, and beets
- Brussels sprouts
- Broccoli
- Cauliflower
- Green beans
- Asparagus
- Peppers
- Mushrooms
- Onions
- Garlic
The high starch content in potatoes, winter squashes, and root vegetables prevents them from getting mushy when frozen. Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, and asparagus also hold up well to freezing.
More delicate vegetables, like eggplant, zucchini, and tomatoes don’t freeze as successfully. These vegetables tend to get mushy and waterlogged when thawed.
How to Freeze Roasted Vegetables
Follow these simple steps for freezing roasted veggies:
- Roast vegetables in the oven until lightly browned and tender when pierced with a fork, 15-45 minutes depending on the size and density of the vegetables. Allow to cool completely.
- Portion vegetables into freezer bags, removing as much air as possible before sealing. Squeeze out excess air and seal the bags with as little air inside as possible.
- Label bags with contents and date.
- Flatten bags to freeze quickly.
- Freeze for up to 6 months.
Tips for Freezing Roasted Veggies
- Roast vegetables until just tender but not mushy. Vegetables will continue cooking as they freeze.
- Undercook dense vegetables like potatoes, sweet potatoes, winter squash, and root vegetables slightly. They’ll finish cooking when reheated.
- Don’t pack roasted veggies into a solid brick. Leave spaces between pieces so air can circulate. This prevents freezing into a solid block.
- Use freezer bags to prevent freezer burn. Squeeze out excess air before sealing.
- Portion into recipe-ready amounts like 2 cups for sides or 1 cup for casserole toppings.
- Add seasonings before roasting, not after. Frozen vegetables absorb seasonings better.
- Avoid freezing vegetables roasted in oil or butter. The fat can turn rancid in the freezer.
- Blanching before roasting helps vegetables retain color and texture when frozen.
- Don’t refreeze thawed roasted vegetables. Only refreeze if veggies are still frozen.
How to Use Frozen Roasted Vegetables
Frozen roasted veggies are versatile ingredients to keep on hand. Here are some ways to use them:
Side Dishes
Thaw roasted veggies in the refrigerator overnight and gently reheat in a saucepan with a little broth or water to prevent sticking. Season to taste with salt, pepper, and fresh herbs.
Added to Soups, Stews, and Chili
Add frozen roasted veggies straight to simmering soups, stews, and chilis. The vegetables will defrost and reheat gently in the hot liquid.
Casseroles and Savory Bakes
Layer frozen roasted vegetables into casseroles, egg bakes, lasagnas, enchiladas, and more. They’ll thaw and heat through as the dish bakes.
Pizza Toppings
Scatter frozen roasted veggies like peppers, mushrooms, onions, and broccoli over homemade or store-bought pizza dough. The toppings will defrost and warm through as the pizza bakes.
Salads and Bowls
Thaw roasted veggies in the fridge to add flavorful toppings to grain bowls, buddha bowls, and salads.
Sandwiches and Wraps
Thaw roasted veggies to add crunchy fillings and toppings to sandwiches, subs, pitas, and wraps.
Omelets, Frittatas, and Stratas
Stir thawed roasted vegetables into egg mixtures for hearty omelets, crustless quiches, and strata casseroles.
Quesadillas and Tacos
Thaw and roughly chop roasted veggies to add to quesadilla fillings, taco salads, and tacos.
As a Snack
Thaw frozen roasted veggies for a healthy high-fiber snack. Enjoy them cold or reheat until warmed through.
Best Vegetables to Roast then Freeze
These vegetables hold up particularly well to roasting and freezing:
Potatoes
Slice potatoes into 1/2-inch wedges, toss with oil, salt, and spices, and roast at 425°F until browned and tender, about 30 minutes. Allow to cool completely then freeze.
Sweet Potatoes
Peel sweet potatoes and cut into 1-inch cubes. Toss with oil, salt, pepper, and spices. Roast at 400°F until browned and tender, 25-30 minutes. Cool and freeze.
Butternut Squash
Peel squash, slice in half, and remove seeds. Cut into 1-inch chunks and toss with oil, salt and spices. Roast at 425°F until tender, about 25 minutes. Let cool and freeze.
Carrots
Peel carrots and slice on the bias into 1/4-inch slices. Toss with oil, salt, and seasoning. Roast at 400°F until lightly browned, 20-25 minutes. Cool and freeze.
Parsnips
Peel parsnips and cut into 1-inch chunks. Toss with oil, salt, and spices. Roast at 400°F until browned and tender, about 30 minutes. Allow to cool fully before freezing.
Brussels Sprouts
Trim and halve Brussels sprouts. Toss with oil, salt, and pepper. Roast at 400°F until browned and tender, about 25 minutes. Let cool fully then freeze.
Broccoli
Chop broccoli crowns and stems into bite-sized florets and pieces. Toss with oil, salt, and spices. Roast at 425°F until tender and lightly charred, 15-20 minutes. Cool completely before freezing.
Cauliflower
Cut cauliflower into small florets. Toss with oil, salt, and seasonings. Roast at 425°F until browned, about 25 minutes. Allow to cool then freeze.
Green Beans
Trim green beans. Toss with oil, salt, and pepper. Roast at 425°F until browned and wrinkled, 15-20 minutes. Let cool fully then freeze.
Asparagus
Trim tough ends from asparagus. Toss spears with oil, salt, and pepper. Roast at 425°F until lightly charred, 10-15 minutes. Allow to cool completely before freezing.
Mushrooms
Toss halved or quartered mushrooms with oil, salt, and herbs. Roast at 400°F until golden brown, about 20 minutes. Let cool then freeze.
| Vegetable | Prep | Roast Temp | Roast Time |
|---|---|---|---|
| Potatoes | Cut into 1/2-inch wedges | 425°F | 30 minutes |
| Sweet Potatoes | Peel and cut into 1-inch cubes | 400°F | 25-30 minutes |
| Butternut Squash | Peel, seed, and cut into 1-inch chunks | 425°F | 25 minutes |
| Carrots | Peel and cut into 1/4-inch slices | 400°F | 20-25 minutes |
| Parsnips | Peel and cut into 1-inch chunks | 400°F | 30 minutes |
| Brussels Sprouts | Trim and halve | 400°F | 25 minutes |
| Broccoli | Chop into florets and pieces | 425°F | 15-20 minutes |
| Cauliflower | Cut into small florets | 425°F | 25 minutes |
| Green Beans | Trim | 425°F | 15-20 minutes |
| Asparagus | Trim tough ends | 425°F | 10-15 minutes |
| Mushrooms | Halve or quarter | 400°F | 20 minutes |
Tips for Freezing Roasted Vegetables
Follow these tips for the best results freezing roasted vegetables:
- Roast vegetables until lightly browned but not mushy.
- Allow roasted vegetables to cool completely before freezing.
- Portion roasted veggies into recipe-ready amounts.
- Store roasted vegetables in freezer bags, removing as much air as possible.
- Use roasted vegetables within 6 months for best quality.
- Avoid refreezing thawed roasted veggies.
- Add seasonings before roasting, not after.
- Undercook dense veggies slightly so they finish cooking when reheated.
- Blanching helps maintain color and texture when frozen.
- Don’t pack veggies into a solid brick, leave space between pieces.
Conclusion
Roasting brings out delicious caramelized flavors in vegetables that you can capture and enjoy year-round by freezing. From staples like potatoes, carrots, and squash to broccoli, green beans, and asparagus, most roasted veggies freeze well for 6 months with proper handling.
Roast vegetables until lightly browned, allow to cool fully, and portion into recipe-ready amounts. Store in freezer bags removing as much air as possible. Thaw and enjoy roasted veggies in sides, soups, bakes, sandwiches, bowls, and more.
With a stash of frozen roasted vegetables in the freezer, you’ll always have the makings of flavorful, homemade meals at your fingertips.
