Frozen vegetable pans: what are they worth?

[Article updated on 19/09/2023]

Consumption of frozen products per capita is 36 kg in France and, on average, you spend more than 220 euros per year in this department.

Before reading on

I’m not an expert in this field, but I am passionate about nutrition and health.

The articles you’ll find on my site are the result of in-depth research that I’d like to share with you. However, I would like to stress that I am not a health professional and that my advice should in no way replace that of a qualified physician. I’m here to guide you, but it’s important that you consult a professional for specific questions or medical concerns. Your well-being is important. So be sure to consult the appropriate experts and take the best possible care of yourself.

Can we opt for frozen vegetable pans without problem?

Vegetable pans have many advantages:

  • You can eat all kinds of vegetables throughout the year, whatever the season.
  • They are practical because they require little preparation time.
  • No peeling, no washing, no cutting.
  • The advantage also is that it is possible to take just the portion you need.
  • It’s very quick to prepare: one pan and 10-15 minutes is enough.
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Are there any disadvantages?

Overall, it’s not a disaster but let’s take a closer look at the labeling:

  • First, start by looking at the vegetable content.

Indeed, depending on the brand, there may be more or less vegetables depending on what is added to the pan such as cream, butter, etc.

  • Furthermore, some brands contain more than 7 food additives of all kinds (preservatives, starches, etc.) in fried vegetables, a bit contradictory for something supposed to be healthy.
  • Also note that vegetables, before being frozen, are blanched so there is a loss of vitamins.

On the other hand, it will always be better than buying fresh vegetables that are left lying around in the refrigerator for several days…

  • Be careful with fried vegetables that contain more potatoes than vegetables.

Generally speaking, with the names “farmer’s” or “perigourdine”.

  • Finally, be aware that certain vegetables have been pre-cooked and above all greased to give them the desired pan-fried taste. This cooking can not only alter their quality, but above all it makes them more caloric.

Some prepared vegetables contain up to the equivalent of 3 tablespoons of oil for a 300g plate!

Advice : Choose the name “Extra Virgin Olive Oil” in fried vegetables, better for your health.

On the other hand, other vegetable pans are acceptable and contain no additives, just vegetables, oil and salt.

So stay vigilant, there is everything, read the labels!

Can you make your own “homemade” vegetable pans?

The best way to eat healthy, without additives and to our taste is still to prepare fried vegetables ourselves.

To make between 8 and 10 pans for 3 people it takes a good hour.

So after returning from the market, presto! we prepare, we cut, we pre-cook, we package and we can last all week.

You can also use frozen vegetables, but not cooked, to go even faster.

This will keep for a maximum of 3 months in the freezer.

Do not add oil or salt and add them when preparing them.

Add herbs and spices to fried vegetables, it really makes all the difference.

And pre-steam vegetables that require more cooking time, but leave them crunchy.

Between 5 and 10 minutes to steam: green beans, broccoli, squash, leeks, romanesco cabbage, carrots, eggplants, etc.

No pre-cooking for: peppers, tomatoes, spinach, chopped onion, garlic, parsley, basil, etc.

Advice: Use large freezer bags to freeze vegetables flat to prevent them from sticking together.

Another tip?

If you have a device to vacuum the bags, it’s even better for conservation, otherwise remove as much air as possible when you close your bag for better conservation.


  • Frozen vegetable pans are practical, quick, portionable and varied
  • Be careful to have enough vegetables in the pan
  • Check that there are not more potatoes than vegetables
  • Beware of additives of all kinds
  • Pan-fried dishes can be made “homemade”