Learn the different methods, thawing times, and expert tips to take your frozen vegetables from freezer burn to kitchen magic!

Thawing in the Refrigerator

Place the frozen food in a leak-proof container to avoid any leaks.

Frozen vegetables can be placed on any shelf for several hours or overnight.

Once thawed, food should be cooked or consumed within 2-3 days.

Thawing in Cold Water

Ensure the frozen food is in a leak-proof container or sealed plastic bag to avoid contaminating the thawing water.

Place the food under cold running tap water or submerge it completely in a container of cold water - 1 hour or less for small packages. Change the water every 30 minutes to maintain a cold temperature for safe thawing.

Once thawed, cook or use the food immediately to avoid spoilage.

Thawing in The Microwave

Set your microwave to a low power setting or choose “Defrost” if available. This helps prevent uneven thawing where some parts cook while others stay frozen. Defrost for 4-5 minutes.

Pause the microwave every 30-60 seconds and stir the vegetables. This ensures even thawing throughout.

Cook the vegetables immediately after thawing in the microwave.

Cooking from Frozen

Here are various ways to cook frozen vegetables without thawing:

Boiling: Simmer the vegetables in ½ cup or less of water until tender. Drain and season as desired.

Soup/Stew: Add frozen vegetables directly to your soup or stew while it cooks.

Roasting: Season the frozen vegetables before placing them in the oven to roast.

Sautéing: Sauté the vegetables in a pan with some oil or butter before adding them to your dish.