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.

How to prep: Wash the vegetables and cut or break them into florets. Blanch them for 3 minutes, transfer them to a bowl of ice water to cool, drain them, and allow them to dry completely. Then, spread them in a single layer on a parchment-lined baking sheet and freeze for 2 hours, or until fully frozen.

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.

Just toss them in a quick combination of spices—I like a mix of garlic powder, paprika, salt, freshly ground pepper, and cumin—top with spoonfuls of sour cream and grated cheddar cheese, and roast until the vegetables are hot and the cheese is melted.

Sauteing frozen vegetables on the stove top guarantees the best texture and flavor. As a secondary option, you could roast them in the oven or even cook them on the grill. All three of these options are going to result in better tasting veggies than if you boil, steam or microwave them.

In a Frozen Vegetable Production line, vegetables are frozen cryogenically. The outer layers of the vegetables are immediately cooled to -80 to -120° F by passing through a tunnel cooled by liquid nitrogen to as low as -120° F.

Why are my frozen veggies soggy? ›

"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.

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.

Similar to canned veggies, frozen veggies are low cost and quite stable. What's more is that the freezing process is very favorable toward vegetables, with nutrients, vitamins and minerals all being well-retained. In fact, frozen veggies may actually be more nutritious than fresh ones, in some cases.

Roast Frozen Vegetables in Your Oven

To help them crisp up, toss the veggies in oil and then season them with salt, pepper, garlic powder, ginger, smoked paprika — whatever sounds good to you.

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. Also, keep checking it in between with the help of a fork.

Use your favorite herbs, spices, and other flavor enhancers like lemon juice or garlic. Roast Them: Roasting can transform your frozen veggies by bringing out their natural sweetness. Toss them in some olive oil, spread them on a baking sheet, and roast at high heat until they are caramelized and crispy.

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.

Frozen veggies, when thawed, can produce extra liquid that may be good for soups or stews, but not so much for stir-fries. You'll be good to go just by using it straight from the freezer to your cooking pot or skillet, saving you a great deal of time.