Learn how to cook frozen mixed vegetables that taste amazing and takes under 10 minutes from start to finish. Browned butter, garlic, and dry ranch dressing add a huge flavor boost to plain veggies and have kids asking for seconds!
⭐️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.
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.