Which frozen vegetables should you thaw before cooking?

Thawing frozen vegetables before cooking is primarily important for achieving even cooking and optimal texture. Corn on the cob and leafy vegetables are best thawed prior to cooking as this helps to remove excess moisture, which can cause steaming instead of sautéing or roasting. Leafy vegetables, when thawed, allow for better seasoning absorption and prevent them from clumping together during the cooking process.

Conversely, other vegetables like broccoli, peas, carrots, onions, green beans, and asparagus can generally be cooked directly from frozen. These vegetables often retain their structure and flavor even when cooked straight from the freezer. Thus, the choice to thaw corn on the cob and leafy vegetables reflects an understanding of how different types of vegetables react to cooking methods and how thawing allows for improved dish quality.