Frozen vegetables- the unsung hero of the freezer aisle? Cheap and easy to cook, they are the fastest way to get a healthy side dish on the dinner table. With so much variety available, your imagination is the limit! However, it can be hard to avoid the dreaded mushy vegetable syndrome. Read on for tips to cook frozen vegetables perfectly every time.
I’m sure we’ve all had a bad experience with frozen vegetables. When not cooked right, they are bland, mushy, and downright boring. Not. Fun. But when you know how to correctly cook them, they can be just as good (if not better) than fresh!
Using a microwave, Instant Pot, or stovetop are easy ways to get the job done quickly with great results. Being creative with ingredients can help to level up the flavor from meh to pass-the-green-beans-please! Read on to learn how to cook frozen veggies perfectly every time.
Are Fresh or Frozen Vegetables Healthier?
There is a common misconception that fresh vegetables are the healthiest for you. Wrong! Frozen vegetables are just as healthy as fresh veggies. In fact, sometimes they are healthier than fresh!
Frozen vegetables are picked at peak ripeness and deliciousness. They are immediately frozen, helping to preserve all the vital vitamins and minerals. Fresh and frozen veggies have the same nutritional value. This makes them a great alternative if you want a vegetable that has a short season during its peak.
The best part of frozen vegetables is their long shelf life. Frozen obviously lasts way longer than fresh produce, which helps reduce food waste. Because you can use exactly what you need for a specific recipe, it can also help save you money.
While fresh produce is a great choice, it can often be expensive (especially in today’s economy!). Frozen vegetables are very affordable. I remember shopping at Kroger during my college days and I could get 10 bags of frozen vegetables for a dollar each. DEAL!
How to Flavor Frozen Vegetables
If you’re anything like me, your freezer is overflowing with veggies that you need to eat. But what is the tastiest way to enjoy them? You can spruce them up with some easy seasonings or add them to a dish. Read on for some fun ways to start cleaning out your freezer.
Flavor Combinations
I get it- sometimes eating plain vegetables is boring. Occasionally they need a lil’ extra flavor boost to make them exciting and new. Here are a few of my favorite toppings to make frozen vegetables super delicious.
CHEESE: Cheese is a miracle food- it makes everything taste amazing. Parmesan cheese is delicious on all types of veggies. To spice up spinach, try adding feta cheese for a spanakopita-inspired side dish. For something comforting, try melting a slice or two of American cheese on your veggies. I tried this the other night on cauliflower and I am OBSESSED. Don’t knock it till you try it!
LEMON: A squeeze of fresh lemon juice will help brighten up the natural flavor of vegetables. It is especially delicious on broccoli. Lemon zest is also a great way to add some extra flavor.
OLIVE OIL: A drizzle of olive oil, salt, and pepper is my favorite go-to recipe (go crazy and add some parmesan too).
BALSAMIC GLAZE: Balsamic glaze is a little thicker and sweeter than balsamic vinegar. Adding a light drizzle of this delicious condiment goes a long way and feels decadent.
PESTO: Is there anything that pesto cant make delicious? I don’t think so. Adding pesto to vegetables is a great way to enjoy this condiment when you want something lighter than pasta.
SEASONINGS: Adding spices such as garlic powder, onion powder, and paprika is a great option to level up your frozen veggies!
Meal Inspiration
Contrary to popular belief, frozen vegetables are not just a healthy side dish! A fast cook time and long shelf life make them an invaluable way to get some healthy goodness into a main dish. Here are a few of my favorite ways to incorporate them into a full meal.
SOUP: Guess what? You can just dump frozen vegetables straight into your pot of soup, with no thawing required. Best tip ever.
PASTA: Try making a pasta salad with broccoli, edamame, or green beans. Or you could make pasta night a little different by adding frozen peas or mushrooms. My brother LOVES peas in his pasta sauce- a great way to add some greens to a meal!
SALADS: Once cooked, try sprinkling to your favorite salad. I like to use edamame for a vegetarian boost of protein.
EGGS: Adding frozen mixed vegetables to scrambled eggs or an omelette is a great way to eat healthy greens in the morning. Frozen mushrooms, onions, and spinach are another classic combination (any my personal favorite).
STIR FRY: For an easy weeknight dinner, add frozen veggies to a stir fry or make fried rice.
SMOOTHIES: Ok, this isn’t technically a steamed vegetable dish. But adding vegetables to smoothies is delicious! Yes, really. Using cauliflower florets or zucchini is a great way to make smoothies creamy. You won’t even know they’re there because of the mild flavor.
Cooking Chart
It can be confusing to know how long to cook different vegetables. There is nothing sadder than a limp, overcooked veggie! Follow the listed cooking time below for the best result and, most importantly, no mushy vegetables! Pro tip: as a general rule, frozen veggies do not need to be thawed before cooking!
Note: In the Instant Pot most vegetables will not need to be cooked longer than 0 minutes. Yes, 0 is an actual time on the Instant Pot! The vegetables will cook as the pot comes under pressure. If you find the veggies are a little underdone, set the timer for 1 additional minute.
FOOD | MICROWAVE | STOVETOP | INSTANT POT |
Broccoli & Cauliflower | 5-6 minutes | 6-8 minutes | 0-1 minutes |
Broccoli & Cauliflower Rice | 3-4 minutes | 3-4 minutes | 0 minutes |
Brussel Sprouts | 4-6 minutes | 5-7 minutes | 0 minutes |
Butternut Squash (cubed) | 5-6 minutes | 8-9 minutes | 1 minute |
Carrots | 3-4 minutes | 3-4 minutes | 0 minutes |
Edamame | 3-4 minutes | 4 minutes | 0 minutes |
Green Beans | 4-6 minutes | 5-7 minutes | 0 minutes |
Mixed Vegetables | 5 minutes | 3 minutes | 0 minutes |
Mushrooms | 2-4 minutes | 3-5 minutes | 0 minutes |
Peas | 4-5 minutes | 5-6 minutes | 0 minutes |
Spinach (block) | 5-8 minutes | 6-8 minutes | 1-2 minutes |
How To Steam Frozen Vegetables
The cooking methods listed below are some of the easiest and fastest ways to get veggies ready to eat. For the best results, follow the step-by-step instructions and the cooking times listed above.
The key to frozen vegetables is making sure everything is the same size. This will allow them to cook evenly. If you have broccoli florets that are very mixed in size, it will lead to some pieces being mushy while others are just done.
Some vegetables, such as spinach, will have excess water when finished cooking. Be sure to strain and press out the extra water before eating.
Using The Microwave
Microwaving is the good old standard. Quick and easy, it gets the job done in minutes and doesn’t require any special equipment.
- Place vegetables in a microwave-safe bowl with 1/2 cup water.
- Microwave your vegetables on high. Follow the chart listed above.
- Season the way you like it. For something simple, toss with butter, salt and pepper.
Make sure to not overcook your vegetables in the microwave. It will lead to soggy, sad-looking vegetables. The best way to know when vegetables are done is when the color becomes beautifully vibrant.
Using The Stove Top
Steaming vegetables on the stovetop is my favorite cooking method. I like to use a glass lid if possible. This allows you to keep a close eye & make sure they don’t overcook.
- Fill a small pot with water, about 1/3 full. Place the steamer basket inside the pot. Make sure the water doesn’t come through the bottom of the steamer basket (if you have too much water, pour some out).
- Add the vegetables & cover with a lid.
- Cook on medium-high heat until the vegetables are vibrant and fork-tender.
While this is my favorite way to steam vegetables, it can also take the longest. If you are pinched for time, try the microwave or Instant Pot.
Using An Instant Pot
Using a pressure cooker is a favorite way of mine to prepare frozen vegetables. It is pretty much identical to the stove-top cooking process.
- Place a little water into the pot, just enough to cover the bottom.
- Add the steamer basket and veggies.
- Place the pressure release valve to sealing. Using the PRESSURE COOK option on high, set the timer depending on the chart above.
- Once the timer goes off, change the valve to quick release or venting to immediately release the steam (no mushy vegetables allowed!).
If you found this helpful, please leave a comment below!
How To Steam Frozen Vegetables
Equipment
- Glass bowl for microwave
- Steamer basket For stovetop or Instant Pot
Ingredients
- 1 bag frozen vegetables
Instructions
Microwave
- Place vegetables in a microwave-safe bowl with 1/2 cup water. Microwave your vegetables on high.
- Season vegetables. For something simple, toss with butter, salt and pepper.
Stovetop
- Fill a small pot with water, about 1/3 full. Place the steamer basket inside the pot. Make sure the water doesn't come through the bottom of the steamer basket (if you have too much water, pour some out).
- Add the vegetables & cover with a lid. Cook on medium-high heat until the vegetables are vibrant and fork-tender.
Instant Pot
- Place a little water into the pot, just enough to cover the bottom. Add the steamer basket and veggies.
- Place the pressure release valve to sealing. Using the PRESSURE COOK option on high, set the timer depending on the chart above.
- Once the timer goes off, change the valve to quick release or venting to immediately release the steam (no mushy vegetables allowed!).
Notes
- Frozen vegetables do not need to be thawed before cooking.
- Some vegetables, like spinach, will release water when cooking. Be sure to strain and press out all of the excess water.
- Make sure vegetables are cut evenly to ensure even cooking. Larger chunks of vegetables will take longer to cook than small pieces. Most frozen veggies should be uniform, but it never hurts to check.