How To Freeze Roasted Vegetables

Wondering how to freeze roasted vegetables?

We were left with a number of roasted vegetables after a Sunday dinner recently and didn’t want them going to waste.

We were therefore keen to find out how we could store them, both in the short term and the long term for safe consumption at a later date.

In most cases, you can store roasted vegetables in the refrigerator safely up to four days after cooking (although be sure to test them before consumption, more on that below).

However, we decided to freeze them instead. It’s something that we’ve never done before and we figured it would be interesting to see how they turn out and whether or not they were suitable one or two months later.

Best Time To Freeze Roasted Vegetables

You should aim to freeze your roasted vegetables as soon after purchasing (or sowing them if you’ve got them from your garden) as possible.

This will allow you to preserve more of the nutritional value (and in turn the taste and texture) of the vegetables as possible.

That said, I’ve still frozen roasted vegetables of the date of expiry and safely consumed them at a later date.

Tools & Equipment For Freezing Food

These are my tried and tested tools and equipment for freezing food.

Whether it’s fresh fruits or completely prepared meals these tools will make the process easier, and the food last longer and taste better!

Containers – We opt for glass containers as they are better for the environment, much higher quality and don’t stain like plastic, however they are an investment.

So if you’re short on money buy high-quality plastic containers in the meantime.

Just be sure that you buy your containers in a range of sizes as you’ll be using them to freeze and store a range of different foods.

Ziplock Bags – Invest in quality freezer bags and they’ll help keep out air, prevent frost and keep your food fresh for longer.

The majority of the high-quality ziplock bags come with a small area for you to write information about the food (i.e. what it is, when it was frozen and defrosting instructions) on the bag.

Ice Cube Trays – Ice cube trays can help you freeze more than just water. Instead, we use them for freezing small portions of food such as egg whites, tomato sauce, pesto etc.

Simply add the food to the tray, freeze and once frozen pop the food out and into a ziplock bag, then you can simply take one or two portions of food out and defrost as needed.

Foil Baking Containers – We use foil baking containers when we’re batch cooking frozen meals.

They are affordable, durable and come in a variety of sizes allowing you to portion out or put everything in one large container to be cooked at a later date.

If all that wasn’t enough, the majority of meals are safe to be cooked in the oven with the foil container. This reduces the amount of hassle, time and washing up you’ll have to do – winner!

How To Freeze Roasted Vegetables

Once your roasted vegetables have been cooked, allow them to cool naturally at room temperature.

For best results, the roasted vegetables should be frozen within 24 hours of being cooked. However, you can freeze them up to five days after.

Then move onto separating your roasted vegetables into portions.

You can opt to do single-person portions or family portions depending on how you plan to cook them at a later date, and the freezer-safe storage bags or containers you have available.

Storing your roasted vegetables in this way maximises the quality of the vegetables and allows you to defrost only the amount required rather than a full batch which may otherwise go to waste as a result.

Be sure to label the container you are storing the roast vegetables inside of with the date and contents before popping them into the freezer. I speak from experience when I say it’s very easy to forget what that bag or jar of mush is after a week or two.

Roasted vegetables are suitable for storing in the freezer for up to three months and can be used in a range of different meals (see below for inspiration).

How To Defrost Roasted Vegetables

Once you’re ready to eat your frozen roasted vegetables remove them from the freezer and pop them into the fridge.

Here they can naturally defrost overnight (or for up to 12 hours). After that time they’ll be ready to be reheated in the oven.

To reheat frozen roasted vegetables pop them in the oven at 425 degrees Fahrenheit for 15 to 20 minutes.

How To Tell If Your Roasted Vegetables Have Gone Bad

You will be able to tell if your roasted vegetables have gone bad based on the color, texture, and smell of them.

Look for mold or slime, and in some cases the vegetables turning black. I’ve personally found the most distinct way to tell if roasted vegetables have gone bad is by the smell.

The rule in our house for leftovers is “if you’re unsure throw it away” and I’d encourage you to do the same.

Eating roasted vegetables which have gone bad could lead to food poisoning – it’s totally not worth it!

Best Meals For Roasted Vegetables (That Have Been Frozen)

Some of my favourite recipes for leftover roasted vegetables include;

Roast Vegetable Soup – This one is great for in the fall or wintertime. Especially as roasted vegetables are available by the dozen at this time of year.

Vegetable Frittatas – Perfect for lunch with a side salad.

Roast Bubble & Squeak – My parent’s favorite leftover recipe which has since become one of my own!

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