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

🧊 1. Thawing in the Refrigerator

• Place the frozen food in a leak-proof container to avoid any leaks.
• Store on any refrigerator shelf for several hours or overnight.
• Once thawed, use within 2–3 days for best quality.

💧 2. Thawing in Cold Water

• Keep vegetables in a sealed plastic bag or container to avoid contamination.
• Place the food under a cold running tap water or submerge it completely in a container of cold water.
• Change the water every 30 minutes to maintain a cold temperature for safe thawing.
• Cook immediately after thawing.

🔥 3. Thawing in the Microwave

• Set your microwave to a low power setting or use “Defrost” if available.
• Microwave for 4–5 minutes, pausing every 30–60 seconds to stir for even thawing throughout.
• Cook right away after thawing to ensure food safety.

🍳 4. Cooking from Frozen (No Thawing Needed)

You can skip thawing altogether with these methods:

• Boiling: Simmer the vegetables in ½ cup (or less) of water until tender. Drain and season as desired.
• Soups & Stews: Add directly to the pot while cooking.
• Roasting: Season the frozen vegetables before placing them in the oven to roast.
• Sautéing: Cook in a hot pan with oil or butter until heated through.