Frozen Mixed Vegetables Recipe - Build Your Bite (2024)

FAQs

How do you spruce up frozen mixed vegetables? ›

The best seasonings to use

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.

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.

So how does this all work? First, pick a frozen vegetable then preheat your oven to 400°F. Add your still-frozen vegetables (with absolutely nothing on them—Liz says adding oil at this stage will actually trap in the moisture, causing soggy veggies) to a parchment-lined baking sheet and roast for 25 to 30 minutes.

A simple and delightful dinner side for the busy family. Prep is simple thanks to the already-chopped frozen vegetables—and butter, garlic, pepper and Parmesan cheese add delicious flavors.

Often people make this mistake. Keep in mind that frozen vegetables are blanched before freezing, so they are partially cooked. Over-cooking can damage the flavour, texture, and nutrients of frozen vegetables. The best way is to cook it according to the time mentioned on the packaging.

"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.

Which vegetables should not be 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.

Although most frozen fruits and vegetables are washed before packaging, it is still important to wash them before use. Just rinse frozen or thawed fruit in a colander under cool water and then enjoy. For information on selection, storage and nutrition, visit our Fruit & Vegetable Nutrition Database.

Garlic and/or onion if it's severely lacking flavor. Red sauces you can add some spice too if you like. “Grey" or brown sauces like swedish meatballs, Salisbury steak, stroganoff etc add sour cream and garlic. If you have any specific frozen foods you eat and want ideas for let me know!

A squeeze of a citrus fruit is a great way to balance out any lingering bitterness and really bring out the flavor of a vegetable, especially when they're roasted. Try spritzing some lemon, lime, or orange juice over your finished vegetables, because this works best when the citrus is uncooked.

Seasoning Ideas for Frozen Vegetables

For seasonings, I mostly use just salt, pepper, and granulated garlic for a basic roasted veggie seasoning. For cauliflower, I usually add a pinch of red pepper flakes and dried thyme to the mix.