Frozen Mixed Vegetables Recipe - Build Your Bite (2024)

FAQs

Frozen Mixed Vegetables Recipe - Build Your Bite? ›

Step 1: Preheat the oven to 400 degrees. Step 2: line a baking sheet with parchment paper and place the frozen mixed vegetables on top in an even layer. Step 3: Toss your veggies with olive oil and spices until coated, then bake at 400 degrees for around 30 minutes, stirring every 10 minutes or so.

Add 1 tablespoon of 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.

I frequently steam frozen vegetables like peas, broccoli or asparagus and then give them the salt, fat, acid hit treatment: plenty of Parmesan or Pecorino, a generous slug of olive oil and lemon zest and juice, plus some freshly ground pepper.

Can You Defrost Frozen Vegetables Before Cooking? Typically, the best practice when cooking frozen vegetables is to not defrost first. Frozen vegetables shouldn't be defrosted because they can lose their crunchy texture.

Cooking with too much water leads to mushy vegetables. That's why we recommend sautéing, roasting, or steaming frozen vegetables instead of boiling them. Here's how: Sauté – Heat a wide pan over medium high heat, add frozen vegetables and a little oil or butter, stir and cook (uncovered) for five to seven minutes.

If you want to get your canned veggies a little closer to the taste of fresh ones, there are some things you can do. One way to liven up the dullness that can accompany canned vegetables is to hit them with some acid. That acid can come by way of a splash of citrus or vinegar.

Even though they're frozen, try to get as much olive oil or avocado oil on there so that it helps them crisp up. Use more than you would normally use for fresh vegetables. Don't overcrowd the pan. Since they have a lot of moisture, they will release more moisture, so you want to keep space between the vegetables.

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

What are the rules in cooking frozen vegetables? ›

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.

Roast your vegetables at a high enough temperature. I recommend roasting at 450 F in the oven of 400 F in the air fryer. I've found that frozen broccoli, green beans, cauliflower and brussel sprouts roast the best from frozen!

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.

Sauté Them

While you could just cook frozen vegetables in the microwave or boil them, sautéeing those carrots and corn brings out a lot more flavor.

This is the result of water molecules within the food freezing, accelerated by the contact with the air. These frozen water molecules can rise to the surface over time, where they gather as crystals. If your frozen food is covered in ice crystals, then this is a clear sign of freezer burn.

To make steamed vegetables taste good, toss them in a mix of extra virgin olive oil or melted butter and seasonings of choice after cooking.

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).