Herb-Roasted Vegetables

Total Time
Prep 5 mins
Cook 23 mins

This has become one of my husbands favorite vegetable recipes. Very simple and delicious!

Ingredients Nutrition


  1. Place vegetables in a single layer in an ungreased cookie sheet.
  2. Combine the remaining ingredients: drizzle over vegetables and toss to coat.
  3. Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
  4. Note: I usually end up cooking for a bit longer to suit or tastes.


Most Helpful

Since I had just returned home from vacation, I did not have any fresh vegetables. Although I am not a fan of frozen vegetables (except for frozen peas and frozen corn), I found a bag of California Blend in the back of the freezer. I never knew that frozen vegetables could be roasted until finding your recipe. After thawing in a colander to remove excess moister, I placed the vegetables on a parchment paper-lined baking sheet and baked for 25 minutes without stirring. The parchment paper not only made cleanup a breeze but also made stirring the vegetables unnecessary. I recommend spreading the veggies out to not touch each other so that moisture (from being previously frozen) can evaporate allowing them to brown evenly. Also, I omitted the oregano, thyme and sugar. They tasted great; I especially liked the cauliflower. Thank you, momstar, for Herb-Roasted Vegetables which shares an unexpected method for preparing frozen vegetables.

Garden Gate Kate November 08, 2014

What a great way to cook frozen vegetables! I would never have thought of this, and it tastes so much better. I used 3/4 tsp. garlic powder and 3/4 tsp. salt as an experiment because I never have garlic salt. The garlic was perfect but it was a little too salty, so I'll reduce it next time. I didn't see any reason for the sugar so I left it out.

evewitch August 28, 2013

Thank You for sharing a recipe for frozen california mixed vegetables. Most recipes are smothered in cheese. This recipe ia a great way to use frozen veggies. I prepared this recipe to go with recipe#31958 and recipe#18583

lets.eat October 23, 2011

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