Some frozen vegetables are classics. For example, many people believe that you should use frozen broccoli instead of fresh because it lasts longer and is rich in nutrients since it has been frozen at its peak of freshness. However, if you only use the same types of vegetables as always, you are missing out. Yes, frozen peas can be amazing, but they are not the only frozen vegetable option that deserves your love.
Where else should you focus your attention? “Squash and sweet potatoes, like many other frozen vegetables, save time and energy because they’re already cut and ready to eat,” Theis says. She recommends using them for Thanksgiving sweet potato casserole, topped with pecans for extra crunch. “How about frozen artichokes and spinach for a savory dip?” Theis suggests. She also likes frozen edamame, lima beans and bamboo shoots.
But why stop there? The reality is that there’s a whole world of frozen vegetables out there, so those aren’t the only options. “I like to use frozen artichoke hearts, peas, corn, and green beans to make a vegetable paella,” says Alsawwaf. She also suggests using frozen okra for a vegetable stew (we think a seafood gumbo would work well with frozen okra, too). Formicola is a big fan of frozen spinach and kale, which she uses in smoothies and more. So spend some time in the frozen produce aisle and see what you find—you might be surprised.
