They keep for a long time, they’re cost-effective, and they’re always there when you need them. Frozen vegetables are like a godsend for the busy chef. The one who doesn’t have too much time for cooking but can jump into a dish or a family meal with reckless abandon. But not all of them are the same. Which are the best to keep on hand?
I have no time. Surely this is something you’re familiar with. I think often about other people and how they have time to cook and to clean, two basic things we’re supposed to do constantly. Or else. I don’t want to order takeout anymore, so most of the time my dinner decisions should take up little of my time and be easy enough to cook and put on a plate, while I crash exhausted on the sofa and watch some political show with a glass of wine. That is what I need. And when it comes to healthy solutions, it’s hard to beat frozen vegetables.
I like them because they keep all their nutrients, I most surely won’t go to the fridge and find them wilted, and they have a high flavor value to be exploited. So which ones are the best ones? There are a few frozen vegetables that stand out in the crowd. Here they are.
5 healthy frozen vegetables to keep on hand at all time
They’re definitely my favorite. They’re of the starchy veggie variety, and there’s something about their texture that just makes my mouth happy when I chew on them. I heat them in the microwave and they become tender. I can turn them into a nutritious cream soup just like that. They work as a side for quickly cooked chicken. And they can even be integrated into salads. And they’re really healthy too, a good source of energy, fiber, protein and essential vitamins. Help out your heart and give you that iron that you need. You can’t ignore that.
I’ve confessed before my affection for corn. And the fact that I wait anxiously for it to be in season. But by freezing corn, I can have it around all year long. Don’t tempt me, because I swear I will up my freezer with corn and corn only. Use it for salads, sides, or soups that smell like home. Add it to some rice, or use it to makes soups heartier. The choices and the possibilities are yours!
3. Green beans
I don’t love them as much as peas, but they’re really good to have around, too. Toss them in the oven with some butter and garlic and that’s all the attention they need from you. Or make a green bean and potato soup. You can turn them into an amazing side dish if you want. Green beans are a rich source of vitamins A, C, and K; they also contain folate, thiamin, riboflavin, iron, magnesium, and potassium. Many studies suggested that eating green beans lowers the risk of obesity, diabetes, and heart disease.
Frozen spinach doesn’t really work well in salads. Thankfully, it does have a lot of other popular uses in the kitchen. You can add it as filling or topping for omelets, frittatas, and pizzas. You can mix it in with some pasta, or add it to a soup for that rich iron content you need to be strong. Popeye-strong. If you want to cook with frozen spinach, please pair it up with some garlic and lemon. They will bring out the best in it.
I am not a huge fan of broccoli, but I tolerate it thanks to its incomparable health benefits. This cruciferous veggie has anti-cancer properties, it lowers the risk for obesity, diabetes, heart disease, and even overall mortality. It helps out your complexion and hair and raises up your energy level. Just roast it quickly, from the freezer to the oven. Or add it to your pizza as a topping. You can pair it with feta cheese or make it part of a power pack of cooked veggies.