Another basic recipe written down as I teach my older children the cooking skills they need to put good, simple food on their tables. Since microwaving is fast and because it preserves the flavors, colors, and textures without taking up room on the stove I probably do this 5 days out of 7. With slight variations in timing it works for any frozen vegetable. And once the veggies are cooked they can be dressed up with butter, olive oil, cheese, sauces, or garnishes as desired. Note -- this method is for the veggies that come loose in bags rather than packed in blocks.
My Private Note
- 1Put vegetables into a covered, glass casserole or other suitable microwave cooking dish with a lid. Add water if you are making a solid, dense vegetable like Brussels sprouts or if you like your veggies soft-textured.
- 2Microwave on high for 4-5 minutes. Stir. Repeat twice. The vegetables should now be hot through but still bright-colored and firm.
- 3Continue the repeats if softer veggies are desired.
- 4Note -- microwaves vary tremendously. Ultra-high power versions will take less time. Older, lower-power versions will require more. Adjust so that you have 3 cook-stir cycles for the most even results.
- 5Serve plain or add whatever seasonings or sauces you desire.
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Nutritional Facts for How to Cook Frozen Vegetables in the Microwave
Serving Size: 1 (80 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 72.7
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 53.3 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 4.5 g
- Sugars 0.0 g
- Protein 3.7 g