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Here’s the ultimate guide to cooking frozen mixed vegetables to perfection – tender, flavorful, never soggy. Plus, learn effortless ways to elevate your recipes using these convenient freezer staples.

Sauteed frozen mixed veggies in a large pan.
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Reasons to Love Frozen Vegetables

  • Time-Saving Convenience: They’re pre-cut, pre-washed, and ready to use, eliminating the tedious prep work.
  • Minimizes Food Waste: You can use what you need and keep the rest in the freezer for another meal, saving both money and resources.
  • Versatile for Every Recipe: Whether you’re making soups, stir-fries, or casseroles, they seamlessly fit into any recipe, adding color and nutrients.
  • Budget-Friendly and Nutritious: They offer a pocket-friendly way to provide your family with essential vitamins and minerals. Plus, they’re available year-round, so you don’t have to worry about seasonal variations.
  • Preserves Nutrients: Thanks to the quick freezing process, frozen veggies lock in their nutrients, ensuring your family gets a healthy dose of vitamins even during busy days.
  • Peace of Mind: Having a bag of frozen vegetables in the freezer means you always have a backup plan for a wholesome meal, giving you one less thing to stress about.

Related – Here’s how to cook ANY frozen vegetables

Ingredients

All the ingredients laid out on a white background.
  • Frozen mixed veggies – mixed vegetables come in a wide range of varieties, with the most common combinations often including blends of carrots, peas, and green beans.
  • Butter or oil – I like to use unsalted to control the sodium level. You can also use oil or ghee, if preferred.
  • Seasoning (s) – feel free to explore and discover your favorite combinations.
  • Parmesan cheese

How to Cook Frozen Mixed Vegetables

precooked frozen veggies spread out on a baking sheet.

There is no need to thaw the peas for any of these cooking methods. Just add straight from the freezer!

Try either one of these methods at least once to discover your favorite way to cook frozen mixed veggies. And don’t be afraid to experiment with different seasonings!

Saute

  1. Heat a large skillet over medium heat. Add 1 tablespoon of butter or oil.
  2. Add frozen mixed vegetables and cover the pan to create steam. Cook for 4-5 minutes or so until the veggies are cooked through and tender.
  3. Add seasoning(s) of choice and extra add-ins like parmesan cheese, lemon juice, soy sauce, balsamic, etc.

Steam

  1. Place water in a pot, add steamer basket, and bring to a boil. 
  2. Add the frozen veggies, cover, reduce heat to medium, and cook for 4-6 minutes, until tender. Transfer to a bowl and toss with butter and seasoning(s) and lemon juice.

Roast

An overhead shot of roasted veggies on a wooden spoon.
  • Preheat oven to 425°F. Line a large baking sheet (this is my favorite sheet pan) with parchment paper for easy clean up.
  • Add the frozen veggies to the baking sheet. Add olive oil and seasoning of choice to the corn and stir to coat evenly. Spread out in single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes.
  • Remove from the oven and sprinkle grated parmesan cheese on top for extra flavor. Place back in the oven and roast for another 8-10 minutes, until the vegetables are golden brown on the edges.

Added to Recipes

When you’re not in the mood to fuss in the kitchen and just want something easy, frozen mixed vegetables can be a fantastic addition to all sorts of dishes like soups and casseroles. They’re a simple way to boost both flavor and nutrition.

Here are some easy and delicious recipes to try!

Variations

I encourage you to experiment with these delicious options to change up the flavor of your bag of frozen veggies.

  • Seasonings – garlic powder, onion powder, salt, pepper, dill, smoked paprika, curry powder, turmeric, Italian seasoning, cumin….so many options!
  • Herbs – fresh herbs like parsley, thyme, basil, or dill for a burst of freshness and color.
  • Soy sauce – for an Asian-inspired flavor. Just a little is all you need
  • Sesame seeds – can add a subtle nutty crunch
  • Red pepper flakes
  • Balsamic glaze – for a sweet and tangy flavor
  • Honey or maple syrup – a touch of sweetness can balance out the flavors

Tips for Success

  • Do NOT boil or thaw the mixed veggies prior to cooking! You will most likely end up with mushy veggies.
  • Season well – just like with fresh vegetables, make them taste good by adding herbs, spices, and favorite condiments.
  • Avoid overcrowding the pan – when sauteing or roasting, spread the vegetables out on the pan. Crowding the pan can lead to steaming.
  • Consider adding fresh ingredients like cherry tomatoes, bell peppers, or onions to the mix for added texture and flavor contrast.

How to Serve Mixed Vegetables

There are so many ways to serve mixed vegetables.

  • As a Healthy Side Dish: Serve alongside grilled chicken, steak, fish, or any other main course.
  • Pasta Dishes: Mix cooked mixed vegetables into both tomato or non-tomato pasta sauces. Add some grated cheese on top for extra goodness.
  • Stir-Fry: Create a quick and healthy stir-fry by combining cooked mixed vegetables with your choice of protein (chicken, tofu, shrimp) and stir-fry sauce. Serve over rice or noodles.
  • Vegetable Tacos or Wraps: Stuff mixed vegetables into tacos, wraps, or pita pockets. Add some salsa, guacamole, and cheese for a flavorful and satisfying vegetarian option.
  • Fried Rice: Mix cooked mixed vegetables into fried rice along with rice, scrambled eggs, soy sauce, and green onions. It’s a complete and tasty meal in one dish.
  • Vegetable Omelette: Use cooked mixed vegetables as a filling for omelettes or pizza eggs! Add some cheese and fresh herbs for a delicious breakfast or brunch option.
  • Savory Oatmeal: combine with cooked oatmeal or even lentils for a savory breakfast option.

Storage

I recommend enjoying the cooked frozen mixed veggies immediately for best texture. I completely understand that with little ones, a meal they love today might be completely ignored tomorrow. Leftovers are just a part of the deal!

In that case, allow the vegetables to cool before transferring to an airtight container. It will keep in the refrigerator for 3-4 days.

You can reheat briefly in the microwave or on the stove or enjoy cold, which is what we do most of the time.

Frequently Asked Questions

Are frozen vegetables healthy?

Yes, frozen vegetables can be a healthy choice as they are often frozen at their peak freshness, preserving their nutritional content. This option is convenient, cost-effective, and has a longer shelf life, making it suitable for times when certain vegetables are out of season. Be sure to choose plain frozen vegetables without added sauces or excessive salt to maintain their health benefits.

Should I thaw frozen veggies before cooking?

You don’t need to thaw frozen vegetables before cooking. Otherwise, you will most likely end up with soggy vegetables. Cooking them directly from frozen helps preserve their texture and prevents the unwanted softness that thawing might cause.

More Frozen Vegetable Recipes

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5 from 1 vote

Frozen Mixed Vegetables

Here's the ultimate guide to cooking frozen mixed vegetables to perfection – tender, flavorful, never soggy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
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Ingredients 

  • 16 ounce bag of frozen mixed vegetables (green beans, carrots, peas)
  • 1 tablespoon butter or oil
  • 1-2 teaspoon(s) seasoning(s) of choice
  • Optional: parmesan cheese, lemon juice

Instructions 

Saute

  • Heat a large skillet over medium heat. Add butter or oil. Add frozen mixed vegetables and cover the pan to create steam. Cook for 4-5 minutes or so until the veggies are cooked through and tender.
  • Add seasoning(s) of choice and extra add-ins like parmesan cheese, lemon juice, soy sauce, balsamic, etc.

Steam

  • Place water in a pot (the surface of the water should be below the basket), add steamer basket, and bring to a boil. Add the frozen veggies, cover, reduce heat to medium, and cook for 4-6 minutes, until tender. Transfer to a bowl and toss with butter and seasoning(s) and lemon juice.

Roast

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean up.
  • Add the frozen veggies to the baking sheet. Add olive oil and seasoning of choice to the corn and stir to coat evenly. Spread out in single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes.
  • Remove from the oven and sprinkle grated parmesan cheese on top for extra flavor. Place back in the oven and roast for another 8-10 minutes, until the vegetables are golden brown on the edges.

Notes

  • Do NOT boil or thaw the mixed veggies prior to cooking! You will most likely end up with mushy veggies.
  • Season well – just like with fresh vegetables, make them taste good by adding herbs, spices, and favorite condiments.
  • Avoid overcrowding the pan – when sauteing or roasting, spread the vegetables out on the pan.
  • Store leftovers in the refrigerator for 3-4 days.
  •  

Nutrition

Calories: 98kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Sodium: 76mg | Potassium: 244mg | Fiber: 5g | Vitamin A: 5850IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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