If you made too many roasted vegetables, the chances are that you’re wondering if you can freeze them. Well, yes, roasted vegetables can be frozen reasonably quickly. In fact, many veggies freeze better after being roasted, cooked, or grilled as opposed to being frozen raw because they become drier.
You can freeze various greens in plastic boxes, freezer wraps, or airtight containers, but it’s usually best to do it with Mason jars.
If you’re wondering what will happen to them while they’re frozen, how they’ll taste like, and ultimately what to do with them afterward, stick with me for a while as we dive deeper into freezing roasted vegetables.
If you’re a vegan that can’t get enough of roasted tomatoes and broccoli, it’s easy to get carried away and prepare a bigger meal than you can handle in one sitting. Furthermore, most greens can’t stay in the fridge for more extended periods; wrapping them up and freezing them is an excellent idea for several reasons.
First and foremost, you won’t throw both your food and money away. Secondly, you’ll extend the time during which you can use your veggies substantially. Thirdly, the freezing process is straightforward, and you don’t need the best freezer, fridge, or any special tools for that matter.
Step by Step Guide: How to Freeze Roasted Vegetables
Step 1: Separate Vegetables By Type
You don’t need to do this if you have a spacious freezer that you barely used, to begin with. It’s also an optional step for home chefs that use Mason jars, vacuum-sealed containers, or quality freezer wrap to freeze their veggies.
However, it’s something I recommend doing if you don’t have too much space and if you’re stuck with plastic boxes for freezer storage.
Not all vegetable types freeze/thaw at the same rate, which is the main reason why you should group them in separate containers.
Step 2: Cut and Slice Your Vegetables
Again, if you have a big freezer with ample space, you don’t really need to cut or slice your roasted veggies. However, smaller chunks thaw faster, so it’s still something to consider even if you do have a large freezer.
Step 3: Pick the Right Containers
Cut vegetables can fit anywhere, but that doesn’t mean that you should simply lump everything together. Each type of freezer container offers different benefits and comes with its drawbacks, so let’s see your options:
Airtight Containers
This is a perfect option for freezing almost anything, especially vegetables, because there’s no risk of contamination. The bacteria that may otherwise grow on your greens before they freeze will never get the chance to come close.
The main disadvantage: Airtight containers can be pretty bulky, and they are probably a bit more expensive than your alternatives.
Mason Jars
Ideal for smoothies and vegetable purees. Mason jars won’t take up too much of your freezer space; you’ll be able to fit a dozen even at half capacity. Furthermore, mason jars are very easy to label and clean. They aren’t flimsy per se, but they’re the easiest to break.
Freezer Wrap
Flexible and reusable, freezer wraps are great for freezing roasted veggies. They don’t offer the same level of protection against bacteria and harmful microorganisms as airtight containers nor the convenience of mason jars, but they’re reasonably affordable and effortless to use.
Plastic Boxes
Cheap and available in most stores, plastic boxes are something I don’t recommend for freezer storage. Beware of freezer burn, which can ruin your perfectly preserved broccoli and kale. Their affordability makes them viable on a cash-strapped budget.
(Optional) Step 4: Freeze Each Veggie Chunk Individually
It may take a great deal of time to organize a separate container for each chunk, but that’s the only way to prevent veggies from being glued to each other entirely. You can either buy freezer wrap in bulk or use smaller mason jars to complete this step with minimal effort.
This may also interest you: Can you freeze steamed vegetables?
Do Roasted Veggies Freeze Well?
The family of vegetables is large, so the answer to this question can’t be a plain ‘yes’ or ‘no.’ For example, asparagus, broccoli, onions, kale, and spinach freeze great. They’re sturdy greens that will remain virtually the same after thawing.
On the other hand, “watery” vegetables don’t freeze so well. Cabbage is a schoolbook example, followed by parsley, radishes, and celery. If you don’t really need to, don’t freeze these vegetables at all, even after roasting. Consider these things when remembering which veggies freeze well:
- Vegetables with a robust ‘physique’ typically freeze well
- Fresh vegetables freeze better than old ones, but cooked/roasted veggies freeze the best
- Damaged vegetables freeze poorly. Pluck out damaged leaves or cut off the unhealthy chunk before putting the rest in the freezer.
- Undercook and roast vegetables with a high water count for best effects.
How Long Can You Freeze Roasted Vegetables?
Generally speaking, you’ll be safe to eat your thawed roasted vegetables if they’ve been frozen for less than six months. As I mentioned earlier, some vegetables freeze better and can last longer in the freezer, but most can endure at least half a year. For example:
- Celery can last between twelve and eighteen months
- Carrots can last up to a year
- Corn can last up to a year
- Peppers can last between eight and ten months
- Frozen Artichokes can last between six and ten months.
- Asparagus can last up to eight months
- Broccoli can last between six and eight months
- Lettuce can last up to six months (We already covered freezing iceberg lettuce already in detail.)
- Kale can last up to six months
- Radish can last up to three months
- Spinach can last up to three months
- Turnips can last up to 6 months. Here is how you can freeze turnips.
How To Defrost Roasted Vegetables?
Defrosting roasted vegetables is almost the same as thawing meat. The smaller the frozen body is, the quicker it will thaw, which will be your main guideline while defrosting any veggies further on.
- If you haven’t, pile up bits of the same vegetable types before defrosting.
- Use a microwave to defrost uncut (whole) frozen vegetables.
- Veggies put in mason jars can be placed in the fridge. If you don’t want to wait for a full day, empty the jars on a microwave-friendly plate and use a microwave.
- Fridge-thawing is a good option for people who don’t want to irradiate their food. Put the frozen vegetables on a plate and place them on the bottom shelf of your fridge.
How Do You Reheat Frozen Roasted Vegetables?
I always use the oven for this. Spread them on a tray while setting your oven to 446 degrees. Gently sprinkle some oil across the frozen vegetables while reheating.
With a decent-quality oven, you’ll do just fine with five to ten minutes of light baking.
Can You Refreeze Roasted Vegetables?
Although it can be done, it’s definitely not a good idea. Vegetables lose a bit of their taste, chewiness, and healthiness every time we cook, grill, roast, or freeze them. By the time you use your now-thawed roasted veggies, they’ll have endured three different processes. Refreezing, re-thawing, and reheating will make them inedible.
Freezing Different Types of Roasted Vegetables
| Can you freeze roasted root vegetables? | Yes, most root vegetable types aside from Radishes freeze well. |
| Can you freeze cooked vegetables? | Yes, but make sure they are cooled off before putting them in the freezer. If you’re looking for more in-depth instructions on these freezing cooked vegetables, check out this guide. |
| Can you freeze roasted Mediterranean vegetables? | Yes, the vast majority of Mediterranean veggies freeze better than average. |
| Can you freeze roasted potatoes and carrots? | Carrots can remain frozen for a year, but potatoes can only endure three months. |
| Can you freeze roasted carrots and parsnips? | Yes, up to nine months. (Limit for parsnips). We have an extended guide on how to freeze parsnips over here. |
Ideas for Roasted Vegetables
One of the best ways to use your frozen roasted veggies is to make a green soup. Alternatively, you can use bits of carrot and onion to enrich your stew.
Whenever I’m freezing roasted vegetables, I always keep my broccoli available for a smoothie, which is not only tasty but also remarkably healthy for you.
You don’t need to make a course meal out of your veggies alone. You can also use them as toppings for homemade barbecue, pizzas, couscous or sandwiches. Your creativity is the only limit, as roasted vegetables are among the most flexible of foods, in my opinion at least.
This may also interest you: Can you freeze couscous?
Frequently Asked Questions
What Vegetables Freeze Well After Cooking?
Corn, spinach, kale, most onions, and broccoli freeze the best after cooking. Although carrots have a formidably long freezer life, they don’t freeze so well after grilling or cooking.
Can You Make Roasted Vegetables Ahead and Reheat Them?
You can, although you’ll need some practice. Just like you would freeze them, group vegetables of the same type, and reheat them on a stove.
Verdict
Freezing roasted veggies can be quick and easy, and I certainly hope my guide will help you realize it. There are many ways to go about the freezing process, so I wanted to share some final tips before we part ways.
Label your frozen veggies. Consult the list above to determine their freezer life, and scribble it down as well. Avoid plastic boxes for freezing veggies unless you don’t have another option. Don’t reheat, recook, or refreeze veggies unnecessarily, as every time you do, they’ll lose a bit of their taste and chewiness.
I’d like to invite you to check out my other freezing guides if you’ve found this one as helpful.
Feel free to share your experiences in the comments section below!
