Avoid filling up your pot any higher since your vegetables could get a mushy texture if they sit in the water.
You do not need to thaw most frozen vegetables before you cook them. [3] X Trustworthy Source EatRight. org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source Vegetables that have a higher moisture content, like frozen brussel sprouts, should be thawed so you don’t add extra moisture to a recipe. [4] X Research source If you need to steam your vegetables without a steamer, then put 3 golf ball-sized balls of aluminum foil in the water. Set a heat-proof plate on the foil and pour your vegetables on it.
Peas and corn: 10 minutes[6] X Research source Carrot slices: 9–10 minutes[7] X Research source Broccoli: 20 minutes[8] X Research source Asparagus spears: 20 minutes[9] X Research source Spinach: 5-10 minutes (thaw it first)[10] X Research source
Some frozen vegetables come in a steamer bag that you can put right in your microwave. Check the instructions on the bag of vegetables to see if it’s microwave-safe. [12] X Research source
Avoid putting any more water in the bowl since it could make your vegetables soggy.
Be careful not to overcook your vegetables since they could turn mushy. Larger, firmer vegetables like potatoes, brussel sprouts, and broccoli may take a few minutes longer to cook through since they have thicker pieces. Poke the veggies with a fork and if they still feel tough in the middle, microwave them for another minute.
