We love vegetables in our house—Curtis even more than I do. Every meal includes at least a couple of vegetable sides. Lately we’ve noticed the best-tasting produce comes from local growers and seasonal markets. I’m always experimenting with new vegetables and fruits, trying to bring more variety and freshness into our meals.
When McCormick Gourmet invited me to collaborate on a project highlighting farm-to-table ingredients, I was excited. They believe that when you cook with top-quality produce, you should pair it with high-quality spices. Working on this project pushed me to rethink where I source fresh produce, how to extend its life, and how to use seasonal ingredients in new ways.
First, learning what’s in season locally changed how I shop at farmers markets and produce stands. A little research makes it easy to know what to look for, and using those ingredients with quality spices elevates any dish.
Second, I wanted to find ways to add more vegetables into everyday meals while wasting less. I used to feel guilty about produce going bad before we could eat it. That led me to create a simple guide on how to freeze vegetables so you can preserve fresh, in-season produce and use it later without waste.
I adore Brussels sprouts. I didn’t always—until I tried a crispy preparation at a potluck and fell in love. To freeze Brussels sprouts, wash them, trim the stems, slice them in half, and place them in a zip-top bag in the freezer. It’s quick and convenient.
For a favorite roasted version, toss halved Brussels sprouts with a little olive oil, salt, lemon juice, and a pinch of McCormick Gourmet Ground Cayenne Red Pepper for heat. Roast on a sheet tray at 400°F for 17–18 minutes until browned and tender.
Avocados are another easy freezer win. Peel, slice, and portion avocado for smoothies or sauces into zip-top bags. Frozen avocado works wonderfully in blended recipes and can save many ripe avocados from going to waste.
Yellow squash is one of our staples. To freeze, slice the squash and arrange the pieces on a parchment-lined baking sheet. Pre-freeze until firm, then transfer the pieces to labeled zip-top bags. Pre-freezing prevents the pieces from clumping together and makes them easier to use in recipes later.
One favorite dish we make with frozen yellow squash is a roasted cheesy casserole-style side. Layer frozen squash in a baking dish, sprinkle smoked paprika for a smoky note, dot with small cubes of unsalted butter, and add sharp cheddar. Bake at 350°F for 25–30 minutes until bubbly and golden.
Zucchini freezes well too. I dice it into the size I use most—perfect for soups or sautés—spread the pieces on parchment to pre-freeze, then bag into measured portions (I like 1.5-cup portions). That makes meal prep faster and reduces waste.
Okra is another vegetable I love. Slice it, pre-freeze on a lined sheet, then store in bags for later use in soups or fried dishes. Before frying, toss with a little cornmeal and consider adding a pinch of cayenne for extra flavor.
Freezing fresh produce is an easy, practical way to preserve seasonal flavor and prevent waste. Most vegetables benefit from a quick wash, trim, and pre-freeze on a lined baking sheet before bagging. Label each bag with the contents and date so you always know what you have on hand.
I hope you found this guide helpful. You can apply these methods to many different vegetables beyond those mentioned here. I’d love to hear what you make with McCormick Gourmet spices and how you add more vegetables to your cooking—please share your tips 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 were sponsored by McCormick Gourmet. I’m happy to work with brands I truly enjoy and always share my honest opinions.