How to Prepare Your Roasted Vegetables
Before you get to freezing your roasted vegetables, you’re going to need to cook and prepare them. When it comes to roasted vegetables, there are a few routes you can go. Fortunately, we’ve covered some of our favourite roasted vegetable mixes below:
The Mediterranean Mix: Take an aubergine, a few artichoke hearts, a handful of peppers, an onion, a couple of courgettes and cut them into chunks of roughly the same size. Drizzle with olive oil to coat, add a few sprigs of thyme, then season.
Please give it a shake, then roast in the oven for around 30 minutes at 200c. After the 30 minutes are up, add a couple of handfuls of cherry tomatoes cut in half and roast for a final 10 minutes.
The Classic Mix: This mix uses plenty of root vegetables. Take equal amounts of parsnip, carrot, potato and swede. Cut them into equal sizes – you can cut them in half lengthways or cut them into chunks.
Add to a tray, mix with a drizzle of oil and season. Throw in a sprig of rosemary (or any other sprigs of herbs you’ve got that need using). Roast in the oven at 200c for around 50 minutes until all the veg is tender.
The Indian Mix: Take a head of cauliflower and break it into florets. Take a couple of carrots and cut in half lengthways and then in half again. Grab a few potatoes and cut them into wedges. Take a beetroot, peel it, then cut into wedges – the same size as the potatoes.
Add to a roasting tray, add 2tsp of cumin seeds and coriander seeds, a pinch of dried chilli flakes and 1tsp of turmeric. Give it a good mix, then add enough oil to coat. Roast in an oven at 200c for 40 minutes.
That’s one exhaustive list… But it doesn’t even end there. There are so many other vegetables you can try roasting and freezing, which we’ve written about here on Freeze It. Why not try freezing butternut squash or aubergine, for example?
How to Freeze Roasted Vegetables
Freezing them isn’t difficult at all. Before you actually freeze them, give your roasted vegetables plenty of time to cool down to room temperature. Don’t try and speed this up. Just allow them to cool down naturally.
- Portion Out
Once cooled, we recommend using foil containers (like those you get from the takeaway) as they work great for portioning out your veg. Spoon the vegetables into your foil trays. Try and make sure you get an even distribution of the different vegetables across each container.
Place the lid onto the foil container and place it in the freezer.
You can also achieve this using glass/plastic containers or even freezer-safe bags. We prefer using the foil containers as you can grab one box and know it’ll serve two perfectly as a side dish.
Some people will go to the effort of flash freezing each item so that they don’t stick together.
However, we think this is a waste of time as you will be eating the vegetables together anyways. Once thawed, they’ll separate. Flash freezing is only really needed when you want to pick out individual items from the freezer, such as one potato.
3 Tips for Freezing Roasted Vegetables
Now you know how to freeze and prepare roasted vegetables, we’ve got our 3 top tips which we strongly recommend following when freezing them to have the best results:
- Create Veg Mixes – Save time in future by saving roasted vegetables in ready-to-use mixes.
- Make Soup – These roasted vegetable packs make for great soups. Grab frozen vegetables from the freezer, place directly into a pan over low heat and thaw. Once thawed, cover with stock, allow to soften through and then blend.
- Label – If you’ve got carried away and ended up freezing 3 different veg mixes, then it’s a good idea to ensure they are labelled clearly. Once frozen, it might be hard to tell your Indian, Chinese and Italian veg mixes apart.
How Long Can You Freeze Roasted Vegetables?
Your frozen roasted vegetables will keep in the freezer for a good 6 months. Try not to use them much beyond this as there’s a chance that the flavour will have degraded.
As always, make sure you label your frozen veggies with the date on which they need to be consumed.
You Can Freeze Roasted Vegetables for up to 6 Months
How Do You Defrost Roasted Vegetables?
If you want to eat your roasted vegetables as a side dish, then we recommend thawing them out in the fridge overnight. Once thawed, drain the excess water and place it into a hot oven to heat through for around 20 minutes.
There are other options, however. If you want to use your roasted vegetables in a soup, for example, then place the frozen block of vegetables in a pan and warm through slowly. Once thawed, top up with stock and blend.
You’ll have an instant roasted vegetable soup packed full of flavour and nutrients.
Can You Refreeze Roasted Vegetables
Refreezing roasted vegetables is not something we would recommend. You’ll find that the texture changes drastically when they are refrozen. They will become mushy and soft, which is not what you want from roasted veggies.
Instead, try to freeze them in portions so you can defrost enough at a time.
Do Roasted Vegetables Freeze Well?
Most vegetables will freeze pretty well. Some of the softer vegetables that contain a lot of water can breakdown a little quicker in the freezer when thawed, but, on the whole, freezing roasted vegetables is a great way to save yourself time in the middle of the week.
If you’ve still got questions about freezing roasted vegetables or roasted vegetables in general, then these may help:
Can Roasted Vegetables Be Made Ahead?
Of course – that’s one of the reasons why freezing them is so good. Knock together a large batch of mixed roasted vegetables, throw them in the freezer, and you’ll then have an ongoing batch you can dip into whenever you need some delicious veggies.
What Roasted Vegetables Go Together?
Plenty of vegetables worth well when roasted together. Try and think of cuisines and base your vegetable combinations on these cuisines. For example, if you think of Mediterranean dishes, you’d roast together tomatoes, peppers, courgette and aubergine. If you were to think of classic British flavours, then you’d stick to earthy root vegetables such as carrots, parsnips, celeriac and swede.
What to Season Roasted Vegetables With?
There are so many options when it comes to seasoning vegetables. Don’t limit yourself to salt and pepper. You could try throwing in Indian spices such as cumin and coriander seeds? Why not use Italian flavourings such as fennel seeds and chilli? Or keep things classic and french with lemon and thyme?
What Herbs for Roasted Vegetables?
Again, there are no hard and fast rules when it comes to which herbs you can use. There is a simple concept to use: If the herbs are woody such as rosemary or thyme, then roast them with the vegetables. If the herbs are soft such as parsley or basil, then stir them through the vegetables after roasting them.
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