For a long time, I always thought frozen vegetables were inferior to fresh. I’d walked quickly past the freezer aisle with my nose in the air because I just assumed if I wanted to eat well, fresh was the only way to go. It turns out, I was all wrong. Since frozen vegetables are flash-frozen at their peak level of freshness, they’re equal to and sometimes superior to fresh vegetables’ nutrition.
Since then, I’ve turned a new leaf and embraced the freezer aisle. Without a doubt, frozen broccoli is my favorite choice because I find it cooks up to taste closest to fresh and has limitless possibilities. I am never without a bag or two in my freezer — it makes for the start of an easy, wholesome dinner on busy weeknights. Here are 10 great recipes to inspire your own dinner roster:
This lightened up version of the classic casserole doubles down on the vegetables — there’s both broccoli and mushrooms inside — and is still plenty creamy and cheesy.
To make this stir-fry extra quick and easy, pick up a bag or frozen pre-cooked rice or even cauliflower rice to serve it over — it’s sure to be faster than takeout.
Since frozen broccoli contains more moisture than fresh, it can be hard to achieve that crispy char you get from roasting florets. Here, cranking up the oven and preheating the sheet pan solve this problem.
If you’ve never had broccoli pesto before, know that once you try it, you may just push basil pesto aside. Make a double batch and use leftovers as a sandwich spread or with grilled chicken and fish.
Au gratin usually equates to something rich and heavy. This version opts for milk instead of heavy cream and calls for a little less cheese but still feels as comforting as the traditional version.
This one-pan dinner is about as easy as it gets on busy weeknights. You can even swap in pre-breaded chicken cutlets if you really want to cut down on prep time.
These green-hued tater tots make for a fun dinner component any night of the week. Serve them alongside ketchup or even warmed marinara sauce.