18 Easy Frozen Vegetable Recipes (2024)

FAQs

How do you make frozen mixed vegetables taste good? ›

Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese.

I often use the trick with bags of my favorite vegetables. Just toss them in a quick combination of spices—I like a mix of garlic powder, paprika, salt, freshly ground pepper, and cumin—top with spoonfuls of sour cream and grated cheddar cheese, and roast until the vegetables are hot and the cheese is melted.

The key is to take them straight from freezer to oven and crank up the heat. Registered dietitian and chef Abbie Gellman recommends tossing your broccoli, carrots, or other vegetables with olive oil, salt, and pepper and roasting them in a single layer on a sheet pan at 425 degrees until golden brown. Sauté.

A simple and delightful dinner side for the busy family. Prep is simple thanks to the already-chopped frozen vegetables—and butter, garlic, pepper and Parmesan cheese add delicious flavors.

So how does this all work? First, pick a frozen vegetable then preheat your oven to 400°F. Add your still-frozen vegetables (with absolutely nothing on them—Liz says adding oil at this stage will actually trap in the moisture, causing soggy veggies) to a parchment-lined baking sheet and roast for 25 to 30 minutes.

Frozen vegetables often offer better texture and taste, with fewer additives and the retention of nutrients through freezing. Canned vegetables provide better convenience and have a long shelf life. They are already cooked so that we can use them immediately.

Which vegetable Cannot be frozen? ›

You can freeze just about any vegetable except celery, watercress, endive, lettuce, cabbage, cucumber and radishes. These foods have a high water content and become soggy and water-logged when thawed.

For example, a lot of vegetables, like frozen broccoli florets, cauliflower, and even zucchini can be roasted straight in the oven or the air fryer. Toss them with some olive oil and seasoning (like salt and pepper), spread them in a single layer on a hot baking sheet pan, and roast at 450 degrees.

Place them in a microwave-safe bowl, add 1 cup of water, cover with a microwave-safe plate, and cook for 3 to 5 minutes. To boil frozen vegetables, bring a cup or two of water to a boil in a pot or saucepan, add the vegetables, cover, reduce heat to maintain a gentle boil, and cook for 5 to 7 minutes.

Boiling will add more moisture to the product, increasing chances of an unpleasant “mushy” texture and the loss of water-soluble vitamins. So skip the boil and simply steam or microwave the vegetables with two tablespoons of water after thawing.

To help frozen vegetables keep their structure, roasting, sautéing and stir-frying are the best cooking methods. To roast vegetables straight from the freezer, The Kitchn suggests tossing them with oil, layering on a hot pan, seasoning well with salt, pepper and other spices, and roasting in the oven on high heat.