Frozen vegetables are one of the most economical, readily available ways to add more veggies to your diet. These simple tips will teach you how to cook frozen vegetables for the best tasting sides, and how to add them to all sorts of recipes when fresh isn’t an option.
Let’s face it, one bad experience with frozen corn can ruin all frozen veggies for you for life. But when you know how to cook frozen vegetables the right way, it makes all the difference. Follow these tips and I’ll have you dancing down the freezer aisle in no time!
Are frozen vegetables better than fresh?
While fresh vegetables are the optimal choice, they’re not always the most practical. They can be expensive, the quality can vary and your favorites might be seasonal and hard to find, especially right now. Plus if you rely on delivery services for your groceries, the quality of produce can vary immensely.
Frozen is an excellent alternative, for a variety of reasons which may vary from family to family.
- Frozen Vegetables can often be prepared quickly and with little effort, making them a great option when you’re strapped for time.
- They are readily available all year round, unlike fresh veggies that are usually seasonal.
- Vegetables are generally frozen at their peak and immediately after harvesting, so they retain most if not all of their nutrients.
- Frozen vegetables are budget friendly; you can usually get a bag of frozen mixed veggies for a few dollars, sometimes less.
- They longer shelf life, and will remain fresh in your freezer for up to 6 months, sometimes longer.
How to Make Frozen Vegetables Taste Better
They can be kind of blah, so here’s a little trick I learned for making frozen vegetables taste better. This simple trick will yield a great tasting, budget friendly side dish. Plus, while the recipe below is for a mixed veggie bag, this will work for almost any frozen vegetables you can find.
- Heat veggies in chicken broth. This adds extra flavor that boiling in water or steaming in the microwave just won’t give you. Drain the liquid out and keep them in the pan.
- Add butter and fresh minced garlic. The melted butter coats the vegetables and creates a sort of sauce and the garlic adds another layer of flavor.
- Stir in fresh minced parsley and parmesan cheese, and serve!
Once you learn how to cook frozen vegetables like this, you’ll never turn your nose up at the freezer aisle again!
How to use Frozen Vegetables in Recipes
Different vegetables can require different treatments and cooking methods, depending on their flavor, texture and water content. For example, a lot of frozen vegetables, like broccoli, cauliflower and even zucchini can be roasted. Toss them with some olive oil and seasoning (like salt and pepper), and spread them in a single layer on a hot baking sheet, and roast at 450 degrees. Roasting times will vary.
Add frozen corn, peas or mixed veggies to soups and smoothies without even thawing them. For casseroles like my Sloppy Joe Tater Tot Casserole, stir fries and fried rice, thaw in the microwave or in the fridge before adding.
I use frozen veggies in a lot of recipes:
- Turkey Shepherd’s Pie
- Beef & Macaroni Soup
- One Pot Mexican Chicken and Rice
- Hamburger Soup
- Ground Beef & Noodles Stir Fry
How long will frozen vegetables last in the freezer?
Generally frozen vegetables will last 8-12 months if properly stored in a sealed, airtight container. Always check for a “use by” date because it can vary by brand or type. They can be refrozen if they defrosted a bit, but they may get ice crystal and clump together and this can affect the quality and flavor.
Garlic Butter Frozen Vegetables
- 16 ounce package frozen mixed vegetables usually peas, carrots, green beans and corn
- 1 cup low sodium chicken broth
- 2 cloves garlic minced (1 teaspoon)
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese fresh is best but packaged will work
- 1 tablespoon fresh minced flat-leaf parsley
- Heat chicken broth in a medium saucepan or large skillet oven medium heat until simmering. Add vegetables and cook for 5-10 minutes, stirring often, until heated through. Drain and return vegetables to the pan.
- Add butter and garlic to the pan and cook over medium heat for several minutes, stirring often, until butter is completely melted and coats the vegetables.
- Remove from heat. Season with salt and fresh cracked black pepper if desired, and stir in fresh minced parsley and sprinkle on some Parmesan cheese, if desired.
- Nutritional information is approximate and will vary based on actual ingredients used.
- Recipe will feed 4-6 people as a side dish at roughly 1/2 to 3/4 of a cup per serving.
- Feel free add other flavorings, like lemon or dill.