The 10 Frozen Produce Bags To Always Have On Hand — & What To Do With Them

Frozen veggie bags get a bad rap; they provoke mildly horrifying flash backs of questionable TV dinners past. You know, those trays filled with bland freezer-burned peas and mushy chunks of defrosted carrots? But in reality, they aren't actually scary at all. In fact they're often cheaper than their produce section counterparts, and they're frozen at peak freshness. While veggies from the grocery store's freezer section aren't bursting with flavor simply defrosted on their own, they shine brightest on the dinner table as mix-ins to our favorite winter dishes.

Affordable with a competitive shelf-life, these pre-cut, washed, and frozen goods wield the power to quickly and easily elevate our go-to recipes. From sprucing up a breakfast frittata with chopped spinach, tossing Brussel's sprout halves in your lunchtime quinoa bowl, or adding some savory pearl onions to tonight's pot of stew, our frozen veggie bag hit-list covers a plenty of quick-fix savory options. So scroll on for our top ten and how we love to use them.

Frozen Peas
1. Sauté with butter, garlic, salt, pepper, and bits of bacon for a savory addition to cooked pasta or rice; sprinkle with parmesan.

2. Roast on a sheet pan with olive oil, garlic, salt, and pepper then mash in a bowl as an alternative spread for morning or lunchtime toast. Sprinkle with red pepper flakes and topped with a fried egg (or two).
Frozen Corn
1. Sauté with a can of black beans, olive oil, garlic, salt, and pepper as an addition to cooked rice or a filling for a breakfast burrito — top with some splashes of hot sauce.

2. Roast on a sheet pan with olive oil, salt, and pepper and blend for a creamy, dairy-free addition to soups or stews.
Frozen Brussel's Sprouts
Sauté in olive oil with garlic, salt, pepper; finish with a dash of balsamic for a quick savory addition to salads and grain bowls.
Frozen Cauliflower Rice
1. Sauté in olive oil with garlic, salt, pepper as a fast grain free addition to stir fry.

2. Roast on a sheet pan with garlic, salt, and a dash of paprika as a spiced up veggie mix in to your morning scrambles.
Frozen Pearl Onions
1. Sauté with olive oil, garlic, salt, pepper and then mash with a dash of cream for a savory pasta sauce; sprinkle with red pepper flakes.

2. Add whole as an easy addition to your favorite soups and stews — no chopping or crying necessary.
Frozen Green Beans
Sauté or roast with olive oil, garlic, salt, and pepper before chopping into chunks for a fast addition to salads and grain bowls.
Frozen Broccoli
1. Sauté with olive oil, salt, and red pepper flakes for a spicy addition to stir fry and grain bowls.

2. Roast on a sheet pan with olive oil, salt, and pepper before blending and using as a creamy add in to soups and stews — accompanying cheddar cheese encouraged.
Frozen Artichoke Hearts
Roast on a sheet pan with olive oil, garlic, and salt before roughly chopping (or blending) as an addition to dips and spreads.
Frozen Cauliflower Florets
Roast on a sheet pan with olive oil, salt, and a bit of paprika before chopping and using as a spicy addition to salads and grain bowls.
Frozen Chopped Spinach
1. Sauté with olive oil, garlic, salt, pepper, and a dash of cream for a savory add-in to cooked pasta.

2. Sauté with olive oil, garlic, salt, and pepper for an frittata or breakfast scramble mix-in.
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