In Honor of the Humble Frozen Vegetable

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You walk past them in the freezer case of the grocery store, bag after bag lumpily stacked. They sit there, quietly, waiting for someone, anyone, to notice them. They don’t even know that they are superstars.

I am, of course, talking about frozen veggies.

They are, frankly, brilliant. With one little bag, you can get a single vegetable, or a range of three, five, even more. They are washed. They are cut. And they’re ready for business.

You can use them in literally anything, and you don’t even have to make an effort to prep them. You just dump them into whatever you’re making, and most of the time, you can do that even when they’re frozen.

You may be familiar with my love of frozen veggies from my earlier post, Easiest Sauce Ever. But the love doesn’t stop there. With a quick pour and a touch of a microwave, you have steamed veggies of any denomination. Throw them on baking sheet with salt, pepper and some oil or cooking spray, still frozen, put them in a hot oven, and you have roasted vegetables. Thunk them into a pan and saute them.

They’re not fussy. They’re only there to help.

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