How to Cook Any Frozen Vegetables

5 from 2 votes

Here's the ultimate guide to cooking any frozen vegetables perfectly, ensuring they're flavorful and tender, never soggy.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean up.
Add frozen veggies to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 5-10 minutes, depending on the vegetable. This extra step assists in removing excess water, which will help your vegetable get nicely browned and crisp.
Remove from the oven and add oil and seasonings of choice. Toss until well coated.
Place back in the oven and roast for another 5-10 minutes. If you want it to be extra crispy and brown, broil on high for 5 minutes or so.

Add frozen vegetables to a large skillet or frying pan. Add 1/4 of water for every 1/2 pound (8 ounces) of vegetable and cook covered until the ice from the veggie melts.
Transfer to a colander and shake off excess moisture. Wipe down the pan. Otherwise, oil will splatter everywhere.
Add oil to the same skillet and heat over medium-high heat. Add the vegetable and saute for 5-7 minutes, taking care not to toss too much so they get a chance to brown.
Add seasoning(s) of choice and a squeeze of fresh lemon always brightens it up.

Place water in a pot, add steamer basket, and bring to a boil.
Add frozen veggie, cover, reduce heat to medium, and cook for 3-8 minutes, until tender. Transfer to a bowl and toss with seasoning(s) and lemon juice.

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

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