Mixed Vegetables

Bags of frozen mixed vegetables truly are one of those quiet kitchen discoveries that make everyday cooking feel simpler and more manageable. Being able to take the bounty of the harvest and preserve it for later means we can enjoy colourful, nourishing vegetables year-round, even when fresh options are limited or hard on the grocery budget. There’s something reassuring about knowing a wholesome side dish is always within reach, tucked neatly into the freezer and ready when needed.

For big family meals and holiday dinners, frozen mixed vegetables are especially handy. I like to buy the large bags and prepare them all at once in an 18-quart electric roaster. It’s a method that feels almost effortless: no juggling pots, no hovering over the stove, and no worrying about overcooking. The vegetables gently heat through while I focus on the rest of the meal, freeing up precious stovetop space for things like multiple pots of mashed potatoes or gravy.

Seasoning is kept simple and familiar. Just butter or margarine, salt, and pepper; so the vegetables complement whatever else is on the table. I also add a small pinch of sugar, which helps balance the natural starches that develop as vegetables age in the freezer. That tiny addition brightens the flavor and brings the vegetables closer to the taste they had when freshly picked from the garden.

Using the roaster brings a sense of ease to busy cooking days. Everything stays warm, evenly cooked, and ready to serve, without last-minute scrambling. It’s one of those practical kitchen habits that quietly makes hosting feel calmer and more enjoyable.

Simple Mixed Vegetables For A Crowd

Ingredients

  • Large bags of frozen mixed vegetables (as needed)

  • Water

  • Butter or margarine (¼ to ⅓ cup per 2 kg of vegetables)

  • Salt (1–2 teaspoons per 2 kg, to start)

  • Black pepper (about ½ teaspoon per 2 kg)

  • Sugar, a small dash (optional)

Instructions

  1. Preheat an 18-quart electric roaster to 350°F.

  2. Pour the frozen mixed vegetables directly into the roaster.

  3. Add enough water to just cover the vegetables.

  4. Cover and allow the vegetables to heat until hot and tender, stirring occasionally.

  5. Once heated through, carefully strain off the water.

  6. Add butter or margarine, salt, pepper, and a small dash of sugar.

  7. Stir gently until the butter is melted and the vegetables are evenly seasoned.

  8. Taste and adjust seasoning as needed.

  9. Keep warm in the roaster until ready to serve (at or above 140F and stir occasionally so the temperature stays even throughout the pan).

A simple, dependable side dish that fits right into busy kitchens and big gatherings alike.