California is packed with crops and produce. Although we have long production seasons in spring and summer, it's always good to take advantage of our farm to table and fresh grocery store offerings, sometimes the frozen veggies still come in handy for last-minute dinner convenience. Given that frozen vegetables are harvested during peak season, they often have more nutrients than even fresh. To see which is better fresh or frozen vegetables you can read more. Frozen vegetables can be a nutritious and convenient addition to a balanced diet.
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. Additionally, defrosting frozen vegetables can cause them to lose the flavor and nutrients that are sealed in from their freezing process, especially if you defrost them a day or two prior to cooking.
The bottom line: DON’T defrost frozen vegetables before you prepare them and add them to your meals.
While there’s not one way that everyone loves best for cooking frozen veggies, we recommend cooking them on the stovetop as the “best” method of cooking. 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.
Cooking vegetables in a skillet is a great way to prepare them quickly, and maintain the great taste, texture, and nutrients that your veggies deserve. To sauté your vegetables here’s what to do:
Grilling vegetables is perfect for backyard barbecues or family dinners during Summer vacation. What’s even better, there’s no mess to clean up in the kitchen! For tasty grilled veggies, here’s what you should do:
Baking or roasting your frozen vegetables is another option for easily prepared additions to any meal. Here’s how to roast your frozen vegetables in the oven:
We’re the first to say, if you’re steaming frozen vegetables, you’re doing it wrong, but we know that lots of people still want to know how to steam frozen veggies. It’s one of the top questions asked on Google! So if you are planning to steam frozen veggies, here’s how to ensure they come out best:
Cooking times for steaming on the stovetop will vary, so here’s a chart with some veggies and their optimal steaming times:
Vegetable | Time to Steam |
Asparagus | 5-10 Minutes |
Artichokes | 25-35 Minutes |
Beats | 15-20 minutes |
Bok Choy | 5-7 Minutes |
Broccoli | 5-8 Minutes |
Brussel Sprouts | 8-15 Minutes |
Cabbage | 6-10 Minutes |
Corn on Cob | 10-15 Minutes |
Green Beans | 6-10 Minutes |
Carrots 7-10 Minutes | 7-10 Minutes |
Cauliflower | 5-10 Minutes |
Kale | 4-7 Minutes |
Leaks | 5-8 Minutes |
Peas | 2-4 Minutes |
Spinach | 3-5 Minutes |
Sugar Snap Peas | 3-5 minutes |
Sweet potatoes | 8-12 Minutes |
Swiss Chard | 3-5 Minutes |
Tomatoes Whole | 3 Minutes |
Zucchini | 5-6 minutes |
See all of our local fresh produce and frozen vegetables options for dinner.