How to Cook Frozen Vegetables

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

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 5 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine American

Servings 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

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