We know you’ve got that bag of frozen peas or cauliflower languishing in the freezer because we do too. Want to make more room for ice cream in your freezer by using up those frozen vegetables regularly? Same!
Our very best advice for using up the frozen vegetables is to skip the lengthy directions on the back of the box or bag and try these few shortcuts instead. You’ll get the same tasty, nutritious vegetables in less time from the freezer.
Skip the Stovetop Boiling for Frozen Vegetables
A quick glance at the directions will show that most vegetables have the same instructions: Boil the vegetables on the stovetop with water. Or there’s the microwave steam instructions. The bummer is that both of those can leave otherwise snappy vegetables soft and soggy. Ignore those directions and try these methods instead for better frozen vegetables at home.
For small vegetables, skip thawing all together.
Peas, corn, and even cut green beans can likely go straight into whatever you’re cooking without thawing. This is especially true for dishes like soup, risotto, or stir-fry.
For bigger vegetables, roast them straight from frozen.
You probably thought roasting was just for fresh vegetables, but then you’ve probably missed the amazing transformation that a hot oven has on frozen vegetables. You can throw them right on a baking sheet (again without thawing) and roast away. This is a great technique for broccoli, Brussels sprouts, cauliflower, and squash.