Easy Roasted Vegetables (How to Freeze and Use Leftovers)

Discover our easy roasted vegetables recipe featuring fall favorites like Brussels sprouts, sweet potatoes, cauliflower, carrots, parsnips, and onions. Learn how to freeze and creatively use leftovers to make meal prep a breeze. A healthy, seasonal side dish, perfect for weeknight meals and holiday tables!

Roasted vegetables are a staple in any kitchen, beloved for their rich flavor and versatility. They make a convenient and comforting healthy side dish that pairs well with almost any meal. However, did you know that you can also freeze roasted vegetables to enjoy later?

When it comes to preparing vegetables for freezing, the steps you take are crucial. Selecting fresh vegetables and following the proper roasting and cooling techniques can make all the difference. Root vegetables like carrots and sweet potatoes are ideal for freezing due to their lower water content, while softer vegetables like baby marrow and red bell pepper may experience a texture change. Enhancing your vegetables with herbs, spices, and garlic adds to their natural flavors.

Freezing roasted vegetables is an effective preservation method that prolongs their shelf life while maintaining their taste and nutritional content. Although the texture may change slightly when thawed, using airtight containers or freezer bags can keep your frozen veggies in great condition for several months. These frozen vegetables can be used in various dishes and recipes like soups and stews, making meal prep easier and reducing food waste.

Why You Will Love This Recipe

• Easy: This recipe is a great way to simplify meal prep. The straightforward steps ensure you can enjoy delicious roasted vegetables without much effort.
• Simple Ingredients: With fresh vegetables like sweet potatoes, carrots, and parsnips, plus pantry staples like olive oil and garlic, you can create a nutritious meal with minimal fuss.
• Equipment Needed: All you need is a baking tray, parchment paper, and an airtight container or freezer bags to store leftovers, making cleanup and storage a breeze.
• Healthy Side Dish: Roasted vegetables are a nutritious meal option, rich in natural flavors and packed with vitamins and minerals. They make a perfect addition to any main dish or can be enjoyed on their own.

Ingredients

• Brussels Sprouts: Add a hearty texture and are packed with nutrients, perfect for roasting.
• Sweet Potatoes: Provide a natural sweetness and rich flavor, ideal for balancing savory spices.
• Cauliflower: Offers a mild taste that soaks up the seasoning, making it a versatile addition.
• Carrots: Contribute a touch of sweetness and a vibrant color, roasting beautifully.
• Parsnips: Add an earthy flavor that compliments the sweetness of the carrots and sweet potatoes.
• Onion: Enhances the dish with a subtle sweetness and aromatic quality when roasted.
• Garlic: Infuses the vegetables with a robust, savory flavor, elevating the overall taste.
• Olive Oil: Ensures the vegetables roast evenly and adds a layer of rich flavor.
• Fresh Rosemary: Provides a fragrant, pine-like aroma that pairs well with roasted vegetables.
• Fresh Sage: Adds a slightly peppery flavor that complements the rosemary.
• Salt and Pepper: Essential for seasoning, bringing out the natural flavors of the vegetables.

See the recipe card for quantities

How to Make Roasted Vegetables

Preheat the Oven

• Preheat your oven to 200°C (400°F).
• Line a large baking tray with parchment paper to prevent sticking and make cleanup easier.

Wash and Prepare the Vegetables

• Thoroughly wash all the vegetables.
• Peel the sweet potatoes, carrots, and parsnips.
• Cut all vegetables, including Brussels sprouts, cauliflower, onion, and garlic, into even, bite-sized pieces to ensure uniform cooking.

Coat and Season the Vegetables

• In a large bowl, combine olive oil, fresh rosemary, and sage.
• Add the prepared vegetables to the bowl and toss them to coat evenly with the olive oil mixture.
• Season with salt and pepper to taste, ensuring all pieces are well-seasoned.

Roast the Vegetables

• Spread the seasoned vegetables on the lined baking tray in a single layer.
• Roast in the preheated oven, turning them occasionally, until tender and golden brown, about 25-30 minutes.

Serve and Enjoy

• Once roasted to perfection, remove the vegetables from the oven.
• Serve immediately as a side dish or let them cool for use in various recipes.

Chef’s Tips

• Single Layer: Arrange vegetables in a single layer on the baking tray to avoid steaming and ensure even roasting.
• Avoid Overcrowding: Give vegetables space on the tray to allow hot air to circulate and roast them evenly.
• Use Fresh Herbs: Fresh rosemary and sage add vibrant flavors, but feel free to experiment with your favorite herbs.
• Proper Storage: Use airtight containers or freezer bags to prevent freezer burn and maintain the best results when freezing roasted vegetables.

Leftover Roasted Vegetables

Reheated roasted vegetables can transform ordinary meals into flavor-packed dishes.

• Soup: Add roasted vegetables to a broth for a quick, nutritious meal.
• Stew: Enhance the richness of your stew by stirring in leftover roasted veggies.
• Pasta Bakes: Mix roasted vegetables with pasta and cheese for a delicious, hearty bake.
• Vegetarian Lasagna: Layer roasted vegetables with lasagna sheets and sauce for a satisfying vegetarian option.
• Vegetable Puree: Blend roasted vegetables into a smooth puree to use as a side dish or soup base.

What to Serve With Roasted Vegetables

• Beef Roast: Pair with a juicy beef roast for a hearty meal.
• Pork Roast: Adds a nutritious side to tender pork roast.
• Steak: Enhances the flavors of a perfectly cooked steak.
• Game: Great with game meats, adding depth to the meal.
• Chicken: Perfect side for both roasted and grilled chicken. Try our Slow Roasted Lemon and Herb Whole Chicken.
• Salmon: Balances the richness of salmon with fresh produce.
• Grilled White Fish: Complements the mild flavors of grilled white fish.
• Barbecue Dishes: Pairs well with any dishes from the barbecue, adding a nutritious and flavorful touch.

Storage Instructions

How to Store Leftover Roasted Vegetable in the Fridge

• Store roasted vegetables in the fridge for short-term use.
• They will stay fresh for a few days.

How to Freezer Roasted Vegetables

• Essential to cool completely after roasting to prevent excess moisture, which will cause freezer burn, or mushy texture when thawed.
• Pat dry with a paper towel to remove residual moisture.
• Spread vegetables in a single layer on a baking sheet and freeze for a few hours (flash freezing).
• Transfer to airtight containers or freezer bags. (If you are using freezer bags, squeeze out as much air from the bag as possible before closing to prevent freezer burn.)
• Shelf life: 3-6 months.

How to Defrost Frozen Roasted Vegetables

• Fridge Defrosting: Recommended. Transfer to the fridge to thaw overnight.
• Microwave Defrosting: Quicker option. Use a microwave defrost setting and check often to prevent further cooking.

How to Reheat Roasted Vegetables

• Oven Reheating: Preheat the oven to 180°C (350°F) for even reheating. Spread vegetables on a baking sheet and heat for 10-15 minutes.
• Stovetop Reheating: Use a skillet over medium heat. Stir occasionally to warm through.
• Microwave Reheating: Not recommended as it can result in a mushy texture.

FAQ's

Freezing roasted vegetables is a great way to extend their shelf life and ensure you have nutritious, easy side dishes ready for any meal. By following these simple steps, you can prevent freezer burn and maintain the rich flavors of your roasted veggies. 

Try this method for your next meal prep and enjoy the convenience of having delicious, ready-to-use vegetables on hand. Don't forget to share your favorite roasted vegetable combinations in the comments below!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.