How To Cook Frozen Vegetables • Kath Eats

I’m sharing tips and recipes for how to cook frozen vegetables with easy cooking methods and seasoning suggestions for hassle-free, nutritious meals.

Frozen Vegetables Save The Day! 

When you’re low on fresh food, frozen vegetables are such a lifesaver!

While I do think fresh taste the best, frozen takes a close second.

Contrary to the misconception that fresh is always better, frozen veggies have their advantages. They are often more economical, packing the same nutritional punch as fresh, thanks to being harvested and frozen at their peak freshness. Not only that, but I love frozen vegetables because a) they’re always available, and b) they are extremely handy for last-minute recipes and busy weeknights (i.e. making macaroni and cheese for the kids, add some frozen peas and frozen broccoli!).

While I do always have a bag of frozen spinach on hand for green smoothies, I usually have some green beans and frozen mixed vegetables for soups as well. 

Today’s blog post is all about how to make the most out of the frozen vegetables you have in the freezer, and various ways you can cook them for convenient, healthy meals! 

How To Cook Frozen Vegetables

1. Prep: Thaw or Not?

When it comes to cooking frozen vegetables, the question of whether to thaw them beforehand depends on the dish and your preferred method.

• Tip: Thawing is not always necessary. For dishes like stir fry or soup, cooking frozen veggies directly can help retain their crispness.
• Thawing can lead to a loss of nutrients and water-soluble vitamins. For certain recipes where moisture content matters, like casseroles, thawing might be preferred to control excess water.

2. Cook: Steam, Sauté, or Roast?

Choosing the right cooking method is crucial for preserving the texture and flavor of frozen vegetables.

• Tip: Steam for crispness. Sautéing adds a caramelized touch, and roasting imparts a unique flavor.
• Steaming is ideal for delicate veggies like peas. Sautéing in oil or butter enhances the flavor, and roasting at high temperatures can give a nice char without turning them mushy.
• Roasted frozen vegetables are so easy! Arrange in a single layer on a baking sheet, drizzle with olive oil and add seasoning of your choice, and then blast them in the oven at 400F until they are crispy to your liking. Top with a little parmesan cheese! Here’s a recipe for roasting frozen Brussels spouts – a favorite side dish!

3. Season: Enhance the Flavor

Frozen vegetables can sometimes lack the flavor punch of fresh ones. Proper seasoning makes a huge difference.

• Tip: Use herbs and spices (I love smoked paprika) to enhance taste. A sprinkle of parmesan or a squeeze of lemon is also a nice garnish.

4. Cooking Time: Don’t Overcook!

Overcooking frozen vegetables can result in a mushy texture and loss of nutritional value.

• Tip: Follow package instructions for approximate cooking times. Test for doneness by sampling a piece during the last few minutes.
• Cooking times vary by vegetable type and size. Undercooking slightly and allowing residual heat to finish the job can help maintain crunchiness.

10 Frozen Vegetable Recipes

Easy Frozen Vegetable Soup

This recipe might be old, but it’s super simple! With frozen peas, frozen corn, and frozen green beans – it’s the easiest “everything but the kitchen sink” recipe!

Frozen Vegetable Stir Fry – from Nora Cooks

This is truly an effortless meal that you’ll love making for dinner, lunch, and meal prep. Frozen vegetables and a homemade stir fry sauce come together in one pan and pack big and bold flavors into every bite.

Crispiest Air Fryer Frozen Broccoli – from Running to the Kitchen

Keeping frozen broccoli on hand is a great option for an easy side dish, but no one enjoys eating it as mush! This air fryer frozen broccoli recipe results in crispy seasoned florets everyone will love! It’s easy, quick and will instantly become a favorite.

Cook frozen, too easy!

Frozen Roasted Vegetables – from Live Simply

How to roast just about any frozen vegetable, from broccoli to cauliflower to carrots. Use this simple recipe as a guide to save money and roast a variety of different vegetables from the freezer.

Stuffed Chicken Breasts with Spinach & Cheese – The Kitchn

Creamy and cheesy spinach filling stuffed inside golden juicy chicken breasts.

Minestrone Soup – Spend with Pennies

This minestrone soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!

Zucchini & Corn Enchiladas – from Eating Well

Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you’re short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store–you’ll need about 3 cups.

Spinach & Feta Quiche – from Eating Well

This quiche skips the crust and delivers spinach, dill and feta cheese in every bite. Enjoy this easy quiche for brunch or make it for dinner and serve with a green salad on the side.

Roasted Frozen Broccoli – from Eating Bird Food

If you’re unsure on the exact time and temp, Brittany has you!

Frozen Okra Recipe Roundup – from All Recipes

Okra is one of my favorite vegetables (I love a healthy baked “fried” okra) and this roundup of ways to cook it frozen will have you enjoying it year round. 

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