Frozen Mixed Vegetables Recipe - Build Your Bite (2024)

FAQs

What seasoning to put on frozen vegetables? ›

Acidic ingredients like lemon or vinegar, fats like butter and olive oil, spicy condiments like chile flakes or hot sauce, savory ingredients like cheese, bacon and nuts and fresh and dried herbs are all your friends when it comes to frozen vegetables.

Most of the time, you don't need to thaw frozen vegetables before cooking with them—but it depends on what you're making. For soups, stews and pastas, you can toss still frozen vegetables right into the pot. These dishes can withstand some extra moisture, and the warmth will thaw out the veggies.

Sauteing frozen vegetables on the stove top guarantees the best texture and flavor. As a secondary option, you could roast them in the oven or even cook them on the grill. All three of these options are going to result in better tasting veggies than if you boil, steam or microwave them.

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.

My followers are always emailing me asking “What seasonings do you put in your veggies to make them pop”. Well in the case of mixed vegetables, I like to use chicken broth, chicken flavor bouillon cubes or salt, garlic powder, onion powder, and black pepper.

Roast Frozen Vegetables in Your Oven

To help them crisp up, toss the veggies in oil and then season them with salt, pepper, garlic powder, ginger, smoked paprika — whatever sounds good to you.

Roast. Roasting is an excellent method for cooking frozen vegetables. The key is to take them straight from freezer to oven and crank up the heat.

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.

"Frozen vegetables tend to release water quickly and can end up quite mushy if done improperly," says William Goldfield, director of corporate communications at Dole Food Company, Inc. Defrosting frozen vegetables, such as spinach, broccoli, peas, carrots, and kale properly can help you avoid this.

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.

Can you make your own frozen vegetables? ›

how to make frozen vegetables at home with step by step photo: firstly, to prepare the vegetables, peel the skin of carrot and chop to stick length. also, chop beans and also dress out peas and sweet corn. to have mix vegetables (beans, carrot, peas and corn), cut to small cube sized pieces.

Most often, thawing is not needed. You can toss them into your pan in their frozen state. If all you want to do is heat them up, use a steamer. Just don't boil – this will add moisture and make your veggies mushy.

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.

You can freeze almost any type of vegetable, but smaller veg like sweetcorn, broccoli, cauliflower, carrots, and runner beans tend to freeze best as they have low water content. Winter greens such as spinach and kale also freeze well for the same reason.