Although many people consider frozen vegetables to be an inferior substitute for fresh vegetables, they may be a healthy alternative to fresh produce when the latter is out of season and not available from your local farmer's market. Vegetables destined for the frozen food section are left in the ground longer, picked at their height of freshness and quick-frozen to ensure they retain most of their nutrients.
Steaming
Step 1
Steam rather than boil your vegetables to avoid overcooking. Place the vegetables in a steamer basket -- an adjustable basket that fits any pot -- over an inch of boiling water, and cook until just tender.
Step 2
Transfer the vegetables to a serving bowl, and drizzle 1 tbsp. of high-quality olive or walnut oil over the cooked vegetables.
Step 3
Toss gently, and finish with a light squeeze of lemon or lime juice.
Roasting
Step 1
Spread the frozen vegetables onto a lightly oiled cookie sheet and roast at 425 degrees Fahrenheit until they are lightly browned.
Step 2
Remove from the oven and place the cooked vegetables in an ovenproof dish. Add salt and pepper, garlic, or onion powder to taste and stir well.
Step 3
Sprinkle Parmigiano Reggiano or other sharp grated cheese over the top, and return to the oven until the cheese melts. Serve immediately.
Tips and Warnings
- Watch for your local grocery store's frozen food sales. Basic vegetables -- without added sauces -- are often quite inexpensive and can be kept in your freezer for up to three months. Check the labels of your herbs and spices for recommendations for specific vegetables. Try tarragon on peas and carrots or chili powder on corn.
Things You'll Need
- Frozen vegetables
- Extra virgin olive oil or walnut oil
- Steamer basket
- Cookie sheet
- Herbs and spices
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