The Case for Keeping Frozen Veggies on Hand
Frozen vegetables don’t get much attention, but they’re one of the most useful ingredients you can keep in your kitchen! They streamline your prep and minimize food waste, plus they’re frozen at the peak of freshness for maximum flavor.
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Frozen veggies for the win!
When Ben and I first got married, I always kept bags of Trader Joe’s frozen veggies in the freezer as a quick side. Steam ‘em in a pan with a bit of water and you’ve got a serviceable, but not very exciting, side to round out your meal.
But then I started intentionally cooking with them, not just as a low-effort side, but as an actual part of our dinner.
- They don’t go bad halfway through the week, ruining your dinner plans. (Or if you change your dinner plans, you don’t have to feel bad about that head of broccoli sitting sadly in your fridge.)
- There’s no washing, chopping, or mincing required.
- While it’s true that the texture isn’t as good as fresh, the flavor and nutrition is still there. In fact, sometimes the nutrition is better because they’re frozen at their peak.
Below, I share some Well Plated recipes that incorporate frozen veggies to give you some inspiration!
Roasted Frozen Broccoli
Steak Fried Rice
Cowboy Stew
Corn Chicken Chowder
Easy Shepherd’s Pie
Baked Chicken and Rice
