In our house, we love vegetables. Curtis even more than me. Every meal has to have at least a couple of vegetables. More and more, we're finding that the highest quality and freshest produce (vegetables and fruit) come from local growers and are in-season. I'm constantly also trying to mix it up, try new things, add more vegetables and fruit to our diet.
When McCormick Gourmet approached me for a project to work with them to highlight the goodness of farm-to-table ingredients, I jumped on board. They believe that when you cook with fresh, high quality produce, you should be using the highest-quality spices, like the McCormick Gourmet line. This project has been great – even though no CSA boxes are available for delivery in my area, I am able to get fresh produce from my local farmers market, and it has encouraged me to reevaluate how I source fresh produce, how to prolong the life of that fresh produce as well as use these ingredients in different ways.
First, learning about what's in season in my local area was eye-opening. A little searching via the internet helped me figure out what I wanted to look for when I visited my local farmer's markets as well as produce markets. Using these ingredients along with high quality spices brings dishes to another level.
Second, thinking about different ways all of us can add more vegetables to our every day cooking for me, went hand in hand with trying to prolong the life of the produce I use. I feel extreme guilt that we waste so much produce in our house. My eyes are bigger than my stomach or my calendar permits sometimes and sometimes produce goes to waste. That's how this guide on how to freeze vegetables was born. You can easily freeze fresh in-season produce for use later on, no more waste!
I love Brussels sprouts so much! I didn't always love them though, a couple of years ago at a potluck, I had these Crispy Brussels Sprouts made by my friend, Suzanne. It was love at first bite and over from there.
Brussels sprouts are really trendy right now and tons of restaurants have them on their menu. I wash and trim the ends and slice in half and put them into a zippered plastic bag and place them in the freezer. Super easy.
I love to roast them with a little kick. I mix the Brussels sprouts with a little bit of McCormick Gourmet Ground Cayenne Red Pepper along with salt, freshly squeezed lemon juice and olive oil. Roast in the oven on a baking sheet for 17 to 18 minutes on 400 degrees F.
Other Brussels Sprouts recipes:
Fontina and White Cheddar Skillet Brussels Bacon Mac
Fried Brussels Sprouts with Smoky Honey Aioli
I love avocados! There are so many possibilities with avocados from smoothies to salads to even fried avocado.
These are easy to freeze too for smoothies and other drinks, just peel and slice and portion out to zippered plastic bags how you would use them.
Other Avocado recipes to try:
Bacon Avocado Tomato Pasta Salad with Avocado Ranch Dressing
Mini Guacamole & Olive Cups
We love yellow squash in our house. We can't get enough of it. Super easy to freeze, I slice it up and place on a cookie sheet that's lined with parchment paper. Stick in the freezer.
Once they are frozen, put them into a plastic zippered bag. Don't forget to label the bags with the date, what the produce is and how much is in there, if you measured it out.
I pre-freeze it this way (for some of the cut of vegetables) so they don't stick together like they would if I just put them all into the plastic zippered bag initially and froze them. This way, you can you handle them easily for recipes and it's more versatile.
A new dish we're addicted to is this Roasted Squash with Cheese. Kind of a casserole but more like an amazing side squash dish that's part smoky because of the McCormick Gourmet Smoked Paprika that I use and part salty and cheesy from the sharp cheddar cheese that I use. I used my previously frozen yellow squash and in layers, sprinkled the smoked paprika, add small cubes of unsalted butter (2 Tablespoons total) and cheese. I did two total layers and baked it in the oven at 350 degrees F for 25 to 30 minutes. Perfection!
Other yellow squash recipes to try:
Roasted Yellow Squash
Summer Squash Soup
Zucchini & Yellow Squash Soup
Another squash that I love is zucchini. I love it in soup and I love it with tons of cheese.
Since I love it in my chicken tortilla soup in chunks, that's how I froze it. I put dice it up and place it on a parchment paper lined cookie sheet and stick it in the freezer.
Once it's frozen, I measure it out into 1.5 cup portions and put them into zippered plastic bags.
Other Zucchini recipes to try:
Herbed Vegetable Ribbons
Baked Parmesan Zucchini Sticks
Easy Zucchini Lasagna with Lemony Ricotta
Italian Vegetable Beef Soup
Okra, oh how I love okra. Not everyone loves okra but I don't understand! It's good fried and in soups.
I freeze it the same way I do the zucchini, I cut it up and place on a baking sheet that's lined with parchment paper and pre-freeze before putting them into a zippered plastic bag. These will be perfect the next time I make a vegetable soup…and the next try I fry up some okra with cornmeal, I'm going to add a little bit of McCormick Gourmet Ground Cayenne Red Pepper!
Okra recipes to try:
Fried Okra
Okra Soup
Spicy Sweet Potato Avocado Tostadas with Okra
I hope you found my guide helpful. You can certainly apply these to many different types of vegetables, of course ones that I didn't even mention here. I would love to hear what you like to make with the high quality McCormick Gourmet spices and herbs and what tips you have to incorporate more vegetables in cooking! Please leave your thoughts in the comments.
And now for a giveaway!
The prize is:
- (10 winners) Each winner will receive a small collection of amazing herbs & spices from McCormick Gourmet
Please use the form below to enter in the giveaway. Good luck!
This giveaway has ended.
Congrats to the following people who won! Karen T, Shaina W, Shirley C, Robin S, Sue P, Kelly N, Sandra B, Andrew P, Linda G and Laura K!
Disclosure: This post and giveaway are sponsored by McCormick Gourmet. I'm thrilled to be working with them, I always share with you my own words and opinions and only work with brands that I love.
Mae Lewis says
I have used McCormick spices for years because of the good quality. I,also wondered how long they stay fresh in the freezer.
Kelsey says
How long can I keep these in the freezer? 6 months? 1 year? 2 months? Just curious what has worked best for you.
Penny says
I always thought you had to blanch the veggies first … to kill any bacteria? I’ve not liked the blanching only because it creates so much water content, which is not a good thing when freezing. I’d love to hear from you your thoughts on this. Thanks, PS
Karen T. says
I was one of the winners of the spices and I could not have been more thrilled. Thank you for this lovely blog with all the helpful information. I really needed the how to frost the cake one as I will be making a layered red velvet cake for my dad’s 90th birthday. He said he only wanted a cake I would bake. That’s my dad….and so….I needed a refresher.
Julie Deily says
This makes me so happy, Karen!
Melissa says
Thank you! I’ve never had a lot of luck with freezing veggies. Looking forward to using these tips!
Elsebeth says
You can also cut up leeks and freeze them directly in a bag. Tap on the frozen bag and pour as much as you want; also freeze the green leaves and use them in soups or when making bouillon. I never buy canned beans, I soak a whole bag, cook them, and when they are lukewarm, I put them i a freezer bag. Give the frozen bag a good tap on the counter – and pour!
Roberta says
I too have recently acquired a fondness for Brussel sprouts. Growing up my Mom would boil them to a mush and could not eat them. A friend roasted them with some salt and finished with lemon and I loved them. Going to try your recipe with McCormick next,.
Cheryl Moulthrop says
thanks for the great ideas. We usually grow lots of squash over the summer and end up giving some away. Next year we will try to freeze some!
Jean Sagarese says
Thank you for the great ideas I love squash both yellow and green so I appreciate those
melisa says
Do you have any pointers for freezing cucumbers?
Julie Deily says
Hi Melisa,
I actually haven’t done this but want to…for salads and for yogurt veggie dips. When I try it, I’m going to do it the same way I did the yellow squash. Hope that helps! When I try it, I’ll let you know how it turns out!
Birdiebee says
You have some awesome recipes here. Thank you!
Brianne @ Cupcakes & Kale Chips says
These are definitely some veggies I never thought to freeze. Great tips!
Ann Cary says
This is awesome. I can and freeze every shmmer.
Charles Goode says
Love your blog
Amanda says
This is brilliant!
Lori @ RecipeGirl says
This is awesome! Great tips, thanks for sharing Julie!
Christine Presto says
Great tips! Definitely needed as I’ve been over zealous as the farmer’s market. haha
Sommer @ASpicyPerspective says
Great tips Julie! Pinned
Erin Ellis says
Thank you for the wonderful tips for freezing! My family and I eat ALOT of avocado, and I was just wondering the other day if I could freeze them or not. Thanks again!
Diane {Created by Diane} says
really great tips and info, and the smoked paprika and cayenne….so yummy!
naomi says
Great tips for freezing veggies! And I love that you McCormick’s Cayenne spice- it’s one of my favorite. It goes in almost everything I make.
Karen Lynch says
Great information to have. Will be pinning for next gardening season and will use for the specials I can still find.
Pat Vasil says
Great ideas for freezing vegetables for the winter season!!! Love McCormick spices.
Brenda @ a farmgirl's dabbles says
I obviously haven’t had okra enough to love it, or even like it. It’s rarely on menus up here in the northern Midwest. Great post with great info – I love saving up summer’s bounty for delicious winter eating!
Karen says
Who knew?! Thank you so much. I am so excited to know this…am going to buy some veggies and get busy. This can even be a way to avoid throwing out those rotting veggies that somehow get stuck away…now, will come home, wash and dice and freeze for when I am ready. I also discovered I can freeze jalapenos…that was a real awakening…THANK YOU for this POST…loaded with great information and recipes. I discovered I love roasted Brussels sprouts…when they come out of the oven…hit them with a little balsamic vinegar and honey…amazing!
Rachel @ Baked by Rachel says
Great tips! Such a great way to preserve a taste of Summer!
Jenny Flake says
Great tips here Julie! Love all of your beautiful photos too! Off to freeze some veggies 🙂
Liz says
I need to up my game! So many veggies that I’ve never thought to freeze. It would sure make dinner time easier with a nice stash in my freezer.
TidyMom says
I don’t know why I never think about freezing vegetables. Great tips here Julie!
fabiola@notjustbaked says
What a seriously awesome post and idea! I cook vegetable everyday but sometimes it would be nice to not have to cook, this is that answer. I also cannot believe I have never thought of this, good call!
Liz @ The Lemon Bowl says
This is such a useful post and perfect timing as we are still in knee deep in zucchini, corn and other veggies!! I’ve been using smoked paprika in everything these days too.
Cassie says
I love fall, but always hate to see summer go because I love summer produce. Great tips for making it last all year!
Liz @ Floating Kitchen says
Great post, Julie! I never thought about freezing an avocado before. Wow! So many amazing tips!
julie nish says
thank you for the great helpful hints! i just going to google on how to freeze fall veggies. And also I may have entered this several times..my internet is goofy today. I apologize for the several entries. thank you again
Aggie says
What a great post Julie!! I love it. I really should get in the habit of freezing precut veggies to make dinner prep easier. And ps…I love okra 🙂
Tina S says
This article was very helpful and the pictures were a bonus! I love fresh produce but it always goes bad before I have a chance to use. For example, bananas goes bad within 2 days every time I buy a few. I tried to freeze them but they turn brown.
I love okra and will try freezing them rather than buying Pict-Sweet brand of frozen breaded okra.
One question: do vegetables become soggy after thawing or do you have to add them to the recipe frozen? Are they still crisp during sauteeing?
Julie Deily says
Hi Tina!
So glad you found this helpful! 🙂 I freeze bananas all the time and they don’t turn black. You can cut them up and make sure to get out as much air as you can out of the bag before freezing them.
I think it depends on how long you freeze the vegetables for. Sometimes they are soggy and that’s why they are perfect for casseroles and soups. Nothing beats fresh, huh?
Tina S says
Thanks Julie!
Yep, nothing beats fresh! I will use your tip for bananas next time. This time, I will cut them up and place them on parchment paper on a cookie sheet; freeze them that way first, and then place them in the bag. Thanks again!
Mason Canyon says
I’m just starting to use spices and herbs in my cooking so I’m always on the lookout for new recipes. Love the way you freeze okra. I’ll have to try that next year. Great ips.
Julie Deily says
So glad to hear that, Mason!
Abby @ The Frosted Vegan says
I am ALL about freezing vegetables, love this post!
Julie Deily says
Thanks, Abby!