To get perfectly roasted vegetables from frozen, don't thaw them before roasting. Simply coat them with oil and seasoning and pop them into the oven on a preheated pan.

The most crucial step in roasting frozen vegetables is preheating an oiled pan at a high temperature to evaporate water from the vegetables and achieve caramelization quickly.

At a moderate temperature, like 350 F, the water crystals on the frozen fare will steam rather than evaporate, creating a mushier texture, so most recipes suggest heating at 450 F.

Preheating the pan beforehand with plenty of oil will also jumpstart this flash-cooking process as soon as the veggies hit the pan.

To let the steam evaporate more efficiently, place individual pieces of veggies, preferably sliced to a uniform size, about a quarter inch or more apart.

Broccoli, cabbage, Brussels sprouts, cauliflower, and root vegetables roast perfectly. However, ale and collard greens can char quickly, and spinach is out of roasting contention.