Vegetables are delicious, whether they’re fresh or cooked in a delicious dish. One section of vegetable that often gets overlooked is that of the frozen variety. Frozen vegetables are often cheap and nutritious, but are ignored because of their negative associations.

They’re barely a step up from canned vegetables, and in some cases a step down altogether. That’s because we all think of the sad, soggy mush that appears after microwaving them in a bowl. There are several tips to make your frozen vegetables just as appetizing as your fresh ones that you can take advantage of, when you don’t have any fresh at hand or want to save some money!

When we think of frozen vegetables, we always think of cooking them. However, this doesn’t always have to be the case – we can just as easily eat them raw in a salad! While you would need to defrost your frozen vegetables in that case, you don’t need to defrost them if you’re planning to cook them instead!

This is because the frozen vegetable actually cook better than if they were defrosted because they hold their shape better when frozen. When you’re cooking them, remember that larger pieces will need longer periods of time to cook, and to avoid cooking them in the microwave- try the pan or oven!

By: Eon Kyong