Learn how to cook frozen mixed vegetables that taste amazing and take under 10 minutes from start to finish. Browned butter, garlic, and dry ranch dressing add a huge flavor boost to plain veggies that have kids asking for seconds!
This 5-ingredient recipe is soon to be a staple around the dinner table. Pairing well as a vegetable side dish with a main entree, you can serve any night of the week.
Sautéing vegetables is one of the best frozen vegetable ideas! It is the secret to keeping meals simple, delicious and most importantly – kid approved.
As parents, we have all lost a battle (or two) at the dinner table trying to get our kids to eat vegetables. Not anymore! This flavor-packed recipe is the answer.
From mixed vegetables and California blend vegetables to frozen peas and carrots, any combination of frozen vegetables works great. Swap the bag of mixed veggies with your family’s favorite frozen veggie any time!
Looking for more frozen vegetable recipes? Check out Roasted Frozen Broccoli, Roasted Frozen Cauliflower and Roasted Frozen Vegetables. Each one is a delicious, quick and easy veggie side.
Ingredients
- 2 tablespoons butter
- 1 clove garlic, minced
- 12 ounces frozen mixed vegetables
- 1 teaspoon dry ranch dressing mix ✅
- 2 tablespoons freshly grated parmesan cheese, optional ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Start by melting 2 tablespoons of butter in a skillet over medium heat until it transforms into a golden-brown hue, which typically takes around 2 minutes. Once the butter achieves this rich color, swiftly add and cook 1 minced clove of garlic for about 30 seconds, infusing the butter with garlic.
Following the garlic, introduce 12 ounces of frozen mixed vegetables into the skillet along with 1 teaspoon of dry ranch dressing mix. Stir well to ensure the vegetables are thoroughly coated with the seasoned butter. Cover the skillet and allow the mixture to cook for 3-5 minutes until the vegetables are heated through, absorbing the flavors of the browned butter and ranch seasoning.
When ready to serve, dish out the vegetables while hot. For an extra burst of flavor, consider topping the dish with 2 tablespoons of freshly grated parmesan cheese. This method not only ensures the vegetables are cooked to perfection but also imparts a nutty, savory taste derived from the browned butter and ranch seasoning, elevating the overall flavor profile of the dish.
Recipe Tips
Butter Browning Technique: When browning the butter, use a light-colored pan to easily monitor the color change. Be attentive and remove the butter from heat once it reaches a rich golden-brown hue to avoid burning.
Garlic Infusion: Keep an eye on the minced garlic while it cooks in the butter. Be careful not to overcook it; it should release its aroma without browning too much, as burnt garlic can turn bitter.
Vegetable Selection: Experiment with different combinations of frozen vegetables to add variety to the dish. Consider mixtures of broccoli, cauliflower, carrots, and peas or any other favorite blend.
Ranch Dressing Mix: Adjust the quantity of dry ranch seasoning based on personal taste preferences. You can also consider making your own homemade ranch seasoning for a customized flavor.
Covering While Cooking: Covering the skillet while the vegetables cook helps retain moisture and evenly distributes heat, ensuring the vegetables thaw and cook through uniformly.
Serving Suggestions: This dish pairs well as a side or main course. Consider serving it alongside grilled chicken, fish, or as a vegetarian option with a side of crusty bread or rice.
Customization: Feel free to customize the dish by adding protein such as cooked shrimp, chicken, or tofu to create a more substantial meal.
Frequently Asked Questions
Absolutely! Sauteing frozen vegetables is just one cooking method. Frozen vegetables like broccoli can also be roasted in the oven.
Simply toss on a parchment lined sheet pan, spray with cooking spray and bake for 15 minutes before flipping and baking for an additional 3-5 minutes. Season as desired before serving.
Toss any herb or spice combination together then sprinkle on the top of your vegetables prior to serving. Our Roasted Frozen Broccoli recipe lists our favorite seasoning suggestions to inspire you to try new flavors!
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- As soon as the butter turns golden brown and smells nutty, add the garlic. Cooking the butter too long will cause it to burn.
- It can be helpful to add the vegetables first then sprinkle the ranch packet in to cover all the vegetables. Use the stir spoon to ensure each veggie is coated with seasoning.
- To check if the vegetables are cooked through, remove the largest piece from the pan, set aside to cool then take a bite.
More Vegetable Recipes
- Vegetable Strata Recipe
- Air Fryer Spaghetti Squash
- Roasted Butternut Squash with Cranberries
- Gluten Free Sweet Potato Fries
- Air Fryer Twice Baked Potato
- Gluten-Free Corn Fritters
- Italian Zucchini Tots
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Frozen Mixed Vegetables Recipe
Equipment
- skillet with lid
Ingredients
- 2 tablespoons butter
- 1 clove garlic, minced
- 12 ounces frozen mixed vegetables
- 1 teaspoon dry ranch dressing mix ✅
- 2 tablespoons freshly grated parmesan cheese, optional ✅
Instructions
- ⭐️Brown the butter. Add the butter to the skillet and heat over medium heat. Cook until the butter starts to turn golden brown – about 2 minutes. Add the garlic and cook for 30 seconds.2 tablespoons butter, 1 clove garlic, minced
- ⭐️Add the vegetables and dry ranch. Add the frozen vegetables and the dry ranch dressing mix. Stir then cover.12 ounces frozen mixed vegetables, 1 teaspoon dry ranch dressing mix
- ⭐️Cook. Cook for 3-5 minutes or until the vegetables are heated through.
- Serve. Serve hot with grated parmesan cheese if desired.2 tablespoons freshly grated parmesan cheese, optional
Notes
Storage Instructions
While storing and reheating is possible, we do find this recipe is best served the day it is prepared. For the fridge: Once completely cool, store in an airtight container for up to 3 days in the fridge. Reheat in the microwave or on stove top when desired. For the freezer: Cooked frozen vegetables can be cooled then stored in the freezer for up to 3 months. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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