Why it's worth trying: Like steak, peas, carrots and other veggies also taste better when you cook them frozen instead of thawing them first. That's because water makes up over 90 percent of the weight of most vegetables, so
freezing the veggies means you're also freezing the water contained on the plants' cells. When thawed, the frozen water expands and breaks the cell walls, so the vegetable's texture becomes much softer (or just plain mushy). To combat this, cook the vegetables frozen.
What you need to know: Most frozen vegetables you buy in grocery stores are in small enough pieces that won't take long to cook, so add them to dishes such as casseroles, stir-fries, frittatas or soups near the end of the total cooking time. One more thing to note: Starchy vegetables, including peas, corn and lima beans, are more likely to retain their texture and structure once cooked than less starchy ones, such as cauliflower and mushrooms.
