If you’re not cooking with frozen vegetables, you’re missing out on a great-tasting (not to mention budget-smart!) way to boost the veggie content in all your favorite dishes. We’ve got five reasons why smart cooks are choosing frozen—and why you might want to, too.
- Freshness. Fresh vegetables start to lose color and flavor almost immediately after they’re picked. Freezing preserves peak ripeness, color and nutrients—and your veggies will stay fresh until you’re ready to use them.
- Availability. In mid-winter, the produce section at your local grocery store might look a little lacking, but chances are your favorite veggies are “in season” in the freezer aisle. Frozen vegetables offer the fresh taste and variety you crave all year long.
- Versatility. Thawed or frozen? You decide! It’s easy to quickly thaw non-sauced varieties of frozen vegetables for adding to recipes. Just place in your colander or strainer and rinse with warm (not hot) water until thawed, then drain well.
- Convenience. Get to dinner, sooner: With sauce already in the bag, and pre-washed, peeled, and cut veggies, using frozen vegetables with sauce saves you valuable chopping and mixing time.
- Ingredients. Forget mile-long ingredient lists. Using frozen vegetables with sauces gives you more bang for your buck in your recipe development. You’ll get lots of flavors with fewer ingredients.