10 Vegetables to Keep in Your Freezer So You're Ready for Any Last-Minute Meal

Sweet Peas

Stir-fry and fried rice are great options for whipping up a quick dinner. And if you want a true takeout feel, there will be peas. Since peas are so small, they don’t take long to defrost. You can add them straight from the freezer to whatever dish you’re making—they will thaw out in just a minute or two. If you prefer to thaw and drain them first, you won’t have to worry about the peas releasing any of their water into the dish as they thaw. You can also toss a handful of frozen peas into all kinds of risotto or pasta.

Broccoli

There's a lot to love about frozen broccoli, but our number one reason is that the heads are already broken down into bite-sized florets, so there's no prep needed before cooking this favorite crucifer. We like adding broccoli to pasta dishes to make them more nutritious and filling. You can add the frozen broccoli to the pot of pasta water in the last few minutes of cooking, then drain everything together.

Frozen broccoli also makes a great side dish when it's roasted. You don't need to thaw the broccoli before using—just toss it with some olive oil and whatever seasonings you like and stick it in the oven. The oven's high heat will help the moisture from the frozen vegetable evaporate, leaving you with perfectly tender roasted broccoli.

Artichoke Hearts

You're probably used to seeing jarred artichoke hearts at the grocery store, but keep an eye peeled the next time you're in the freezer section. Many stores sell frozen halved or quartered artichoke hearts. You can use them pretty much anywhere a recipe calls for jarred artichokes—just be sure to thaw them completely before using. They work well in spinach artichoke dip, and our skillet chicken dinner that has a similar flavor profile. They add a meaty texture to pasta salads, as well. You can roast them, too. Be sure to pat them dry with paper towels or a clean dish towel first to remove as much moisture as possible.

Corn

Frozen corn is one of our favorites because it's so versatile. Sauté it with some butter, salt, and pepper, and you have a delicious summery side dish (no need to defrost the corn first). You can also stir some kernels into a pot of chili, your favorite soup or chowder, frittata, quiche, or a batch of cornbread batter.

Edamame

Edamame is so nutritious, and frozen edamame has the added benefit of already being removed from the pods. Quickly steam them in the microwave and sprinkle with flaky salt for an easy, nutritious afternoon snack. They are a great vegetable to add to stir-fry or pair with other vegetables for a quick sheet-pan dinner. If you really love the flavor, blend them into a creamy dip and serve with crudités. 

An honorable mention here goes to frozen lima beans if you can find them. They are pre-cooked and peeled, which saves a lot of time and effort. They're perfect for stirring into soups to add more protein.

Potatoes

There’s no shame in storing a bag of French fries or tater tots in the freezer, but our preferred frozen source of potatoes is a couple of bags of frozen shredded potatoes. You can use them to make potato pancakes or sauté them with leftover rotisserie chicken and other vegetables—crack a few eggs into the leftover mixture to make a hearty breakfast. They also form the top layer of this comforting beef and cheddar casserole.

Spinach

Spinach is another versatile frozen vegetable we always have on hand. Try to defrost it in the refrigerator overnight before using if you can. And, as spinach has a high water content, be sure to squeeze out any excess moisture once it’s thawed. Then, you can use the defrosted spinach in just about any recipe that calls for spinach—except for salads. Pile it in between layers of lasagna, fold it into quiche batter, or even bulk up your favorite savory soup or stew. One use you might not have thought of: Frozen spinach is great in green smoothies—it adds a pop of color and extra nutrients to a quick breakfast.

Cauliflower Rice

Cauliflower rice is a great low-carb substitute for regular rice and other grains. Swap some of the grains for steamed cauliflower rice in grain stir-fry or grain salads—it has a similar texture to quinoa and millet. It should always be thawed before use.

Green Beans

When the green beans in the produce section don't look so fresh, frozen is better than canned. Frozen green beans will still retain some of their snappy texture when cooked. We like to stir them into curries (you can swap the peas in this recipe for green beans) or enjoy them roasted in the oven with harissa paste and sesame seeds.

Carrots

Frozen carrots are handy to add to fried rice and stir-fries, just like frozen peas. They also simmer nicely in beef stew and can be used as the base for creamy carrot soup.