FRESH IDEAS FOR FROZEN VEGGIES

Pros share how to work them into your repertoire with not a soggy bite to be found.

- BY LIZZY BRISKIN

Frozen vegetables have so much going for them. For starters, a regular ol’ bag (just veggies, no sauce) is as nutritious as the fresh stuff and often more affordable, not least because the veggies won't spoil in the fridge while they wait for you to figure out what to do with them. They also ensure you always have something on hand to round out a last-minute dinner. Plus, they can make their way from freezer to table in a matter of minutes. For many people, the roadblock is taste and texture—they assume the veggies will turn into mush once defrosted. Not so! We called on chefs and other experts for techniques to help these icy guys shine.

Roast Them

The secret to getting that golden brown caramelization we all want: Preheat your empty baking sheet while the oven warms, says Erin Clarke, author of the cookbook Well Plated Every Day. “When you place frozen broccoli, cauliflower, Brussels sprouts, or chopped mixes on a screaming-hot pan—carefully!—they sizzle immediately,” she says. Roast them as is at 450°F for about 15 minutes, then toss with olive oil and any seasonings you like. Continue roasting until they’re browned.

Pull Out the Air Fryer