How to Make Frozen Vegetables That Don’t Suck

If you’re like me, you have a hard time working vegetables into every meal. If you’re like me, you also have beautiful green eyes, but that’s beside the point.

I do not naturally gravitate toward raw vegetables. You’ll never find me leaning against a wall casually chewing on a carrot, although that would look really cool if I was wearing a leather jacket. For the most part, I cook my vegetables. Here are my tips for cooking 5-minute steamed vegetables that will blow your socks off, across the room, and likely into the neighbors’ house.

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Step 1 – Selecting a Bowl:
I found some awesome microwave-safe bowls at TJ-Maxx for $5-10 that include vented lids. They have numerous sizes to fit the needs of any size family. In lieu of that you can simply put a plate over a bowl.

Step 2 – Choosing a Vegetable:
This method works awesome for most frozen firm vegetables (broccoli, green beans, carrots, sweet potatoes, etc.). For this example, I’m using Trader Joe’s Organic broccoli florets. Using frozen veggies is an affordable way to buy in bulk and eat otherwise out-of-season vegetables.

Step 3 – Fill That Mother Up!
Don’t worry if you can’t quite close the lid. As they cook, they will soften and allow the cover to seal/vent.

If you are steaming frozen vegetables, you do not have to add any water. The ice on the veggies will steam them without making them soggy.

Put your bowl in the microwave. Cook on High for 2 minutes, stir, and cook for 2 more minutes. Add additional time, depending on your desired firmness. Finally, I tip the bowl to one side and soak up any standing water with a paper towel.

A few points to remember:
-DO NOT put fireworks in the microwave with your vegetables.
-DO NOT mistake balls of tin foil for vegetables. It’ll wreak havoc on your microwave and cut the hell out of your gums.
-DO NOT throw your microwave on the ground in celebration of perfectly-cooked broccoli.

Step 4 – Season to Taste:
I personally like a little bit of grass-fed butter with salt and pepper. Feel free to experiment with other spices.

Step 5 – Enjoy!
Pair with some meat/seafood, another veggie (fresh sprouts or sweet potato), and maybe a little dairy (cheddar from a grass-fed cow).

Frozen vegetables don’t have to suck, and by following these steps, you won’t suck at cooking them!

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One thought on “How to Make Frozen Vegetables That Don’t Suck

  1. Pingback: How to Make Brussels Sprouts That Don’t Suck | RealFoodLoveKC

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