The healthiest way to cook frozen vegetables is to steam them which preserves most of the nutrients and vitamins in the frozen vegetables and prevents them from becoming mushy.
Boiling the frozen vegetables is also another way to cook frozen vegetables the healthiest although they can turn out mushy when boiled.
Sauteing the frozen vegetables or roasting them can also be healthy but steaming the frozen vegetables is the healthiest way to cook them.
To cook frozen veggies so they are not mushy use a high oven temperature, pre salt them and avoid boiling them.
Also avoid thawing the frozen veggies out before cooking them as they can turn mushy if thawed out before cooking.
Sauteing, steaming or roasting the frozen veggies are good ways to cook your frozen veggies so they don't turn out mushy.
Also serve or eat the cooked frozen veggies soon after cooking as they can become mushy the longer they sit out.
Salting the frozen veggies before cooking also draws out the liquid and makes them firmer and less prone to become mushy.
The salt that draws out the liquid allows the frozen veggies to withstand higher temperatures without them becoming mushy.
The best way to cook frozen vegetables so they are crisp is to roast the frozen vegetables in the oven at a high temperature or saute the frozen vegetables in a pan.
To saute the frozen vegetables and cook the frozen vegetables so they are crisp start by heating a wide pan or large pan over medium high heat.
Then add the frozen vegetables to the heated pan and add a little oil or butter.
Then stir and cook the frozen vegetables for 5 to 7 minutes.
You can then season the frozen vegetables with some spices, herbs, cheese, lemon juice, nutritional yeast, sauce or fried breadcrumbs.
To roast the frozen vegetables in the oven so they are crisp start by preheating the oven to 400 F to 450 F.
Then line a baking sheet with some parchment paper.
Next spread your frozen vegetables out in a single layer on your baking sheet.
Then roast the frozen vegetables in the oven for 25 to 30 minutes.
After 25 to 30 minutes in the oven you then remove the vegetables from the oven and then add some oil and seasonings.
Then place the vegetables back into the oven and roast them for another 8 to 10 minutes or until they are crispy.
You can also use some cornstarch to help make your frozen vegetables crispy.
And avoid thawing the frozen vegetables before cooking as the high heat of the oven will also help to crisp the frozen vegetables up.
The frozen vegetables are safe to eat once they reach a minimum internal cooking temperature of 135 F.