>>21456321
This anon has the right idea, but I have a method for oven roasting frozen vegetables:

>preheat oven 450°F
>place veg on cooking sheet
>ensure space between pieces, they gotta sweat without steaming each other
>place in oven, let ice melt and water evaporate (doesn't have to be completely dry, just get rid of most of the moisture)
>open oven after 5-7 minutes, remove tray
>add a bit of oil/fat to cover bottom of tray and mix the veg around to cover.
>remove excess oil/fat with paper towel, season veg with salt.
>tray goes back into oven another 7 minutes
>tray comes back out, flip veg and season again with salt and preferred spices
>tray goes back in and roast the veg to your preferred texture (as anon said, nearly burnt is best but the timing can be tricky)
>remove tray, add salt if your cholesterol can handle it

Feel free to play around with the roasting time, amounts of oil/fat and seasonings; Using an oil spritzer can prevent excessive oil usage but I do prefer to have the bottom of the tray greased to assist browning. My described method won't give you the same results as you'd get for fresh, but it's great for anyone that likes to stretch their buck and doesn't mind a bit of extra handling for a good result.