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    Home » Most Recently Added » Side Dish

    How to Cook Frozen Vegetables

    Published: Apr 26, 2021 · Modified: May 26, 2023 by kateschat · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    I know, I know. You're scratching your head right now thinking Kate's lost her mind. You know how to cook vegetables, I get it. But sometimes you just have so many that you have frozen from the garden, and you want to make sure you are getting the best flavour rather than just cooking them to death.

    Frozen pea pods in a cast iron skillet to steam.

    This is a super fast method that gives us great flavour and the texture is spot on and makes them taste like we cooked them from fresh. If you are going through all the hard work of growing and preserving food, then you want to prepare it properly so you can enjoy it!

    Tongs and steamed pea pods in a cast iron skillet on the table.

    I like this method best for snap peas, green beans, and broccoli. Obviously you can use this on store-bought frozen veggies too, and you'll get a really nice taste. The cooking time varies based on which vegetable, how much, what type of pan, and even your stove. Just use this as a nice guideline as far as seasoning and method and you'll be good.

    Tongs and steamed pea pods in a cast iron skillet on the table.

    How to Cook Frozen Vegetables

    Kate Schat
    Freezing is the simplest way to preserve your garden. It is also just as easy to cook these veggies from frozen so the entire family will enjoy them.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 104 kcal

    Ingredients
      

    • 1 quart bag of frozen snap peas green beans or broccoli
    • 2 tablespoons butter
    • 2 tablespoons soy sauce
    • ½ teaspoon garlic powder

    Instructions
     

    • Heat a 10-12 inch pan (preferably a cast iron skillet) over medium-low heat, add your frozen vegetables, busting them apart if possible but no sweat if they're a block.
    • Put a lid on and let cook just until there is no ice left (a few minutes on average). Take the lid off and carefully pour the water out into the sink.
    • Put the pan back on the heat, crank to medium-high heat and cook just until they're hot (a couple minutes on average). Take off the heat, add butter, soy sauce, and garlic powder, put a lid on.
    • Holler at your family that dinner is ready, and bring the skillet to the table (if you’re our family anyhow). By the time they’re all there, the butter is melted, toss everything around and serve up!

    Notes

    • Nutrition information is for snap peas.

    Nutrition

    Calories: 104kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 375mgPotassium: 332mgFiber: 4gSugar: 6gVitamin A: 1831IUVitamin C: 95mgCalcium: 70mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Close up of pea pods cooked in a cast iron skillet.

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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