I had an “Ah-ha!” moment last week that I just had to share with you. I always thought frozen broccoli wouldn’t work well for roasting because it’s just too wet (it is blanched in hot water before freezing), but a couple weeks ago and a friendly commenter mentioned that they roast frozen broccoli all the time and it turns out great (this is why I love to hear your thoughts and experiences). So, I tried it, I loved it, and now I’m sharing it! Oven Roasted Frozen Broccoli is officially my new favorite easy side dish.
See this recipe used in my weekly meal prep.
Why Roast Frozen Broccoli?
Not only is frozen broccoli generally less expensive than fresh broccoli, but it’s already washed and chopped, which takes a lot of prep work out of your meal. And because frozen broccoli is blanched before it’s frozen, it’s already partially cooked, which means it takes less time to roast than fresh broccoli. It’s seriously the easiest side dish ever and it goes with just about anything!
Is Roasted Frozen Broccoli Crispy?
Roasted frozen broccoli florets will not be quite as crispy as roasted fresh broccoli, but the edges of the florets still develop a nice gentle brown color that gives that slightly smoky roasted flavor. The inside of the broccoli florets maintains a nice level of moisture and a good amount of tooth/bite.
How Do You Keep it From Turning Out Wet?
Frozen broccoli can have a lot of ice on the outside, so it’s really important that the broccoli florets are spaced out very well on the baking sheet. If they’re crowded, the ice will not be able to evaporate well and your broccoli will turn out wet and mushy. You can also control the moisture level by roasting a bit longer, which again, allows for more evaporation.
What Do You Use to Season Roasted Broccoli?
I seasoned my broccoli with Montreal Steak Seasoning (coarse ground salt, garlic, pepper, red pepper), but you can customize the seasoning to be whatever your heart desires. I think lemon pepper would be great, as would chili powder, smoked paprika, and cumin. Play with it! :)
Oven Roasted Frozen Broccoli
Servings 2 to 3 servingsIngredients
- 1/2 lb. frozen broccoli florets ($1.00)
- 1 Tbsp olive oil ($0.16)
- 1/2 Tbsp Montreal steak seasoning ($0.07)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw).
- Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed (it's okay if a lot of it falls onto the baking sheet, it will be stirred and redistributed again later).
- Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot.
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Notes
Nutrition
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How to Roast Frozen Broccoli – Step by Step Photos
Make sure you buy “broccoli florets” and not “broccoli pieces” for this recipe. Broccoli pieces are usually at least half-stem pieces, which can be great for things like broccoli soup, but not as good for recipes like this. Preheat the oven to 400ºF before you begin so that it’s fully up to temp before the broccoli goes in.
This is the steak seasoning I used. Some brands call it “Montreal Steak Seasoning” but it’s basically a really coarse mix of salt, pepper, garlic, and a couple other spices. It’s so delish! You can use this seasoning or any other seasoning blend for your roasted broccoli.
Line a baking sheet with parchment then spread the frozen broccoli florets out over the baking sheet. Drizzle with 2 Tbsp olive oil and 1/2 Tbsp steak seasoning. Toss the broccoli in the oil and spices to distribute them over the surface. It’s okay if a lot of it ends up on the parchment instead of the broccoli because it will be stirred later and the seasoning will stick better then (as opposed to now when it’s frozen).
Roast the broccoli in the fully preheated oven for 20 minutes, then take the baking sheet out and give the broccoli a good stir. The spices should stick to the broccoli a little better now. Return the sheet to the oven and roast for another ten minutes, or until the edges are browned to your liking. Serve immediately.
Enjoy as a side dish with your favorite meal, or just on its own with a little sauce for dipping! (pictured with ranch dressing)
I’ve never roasted broccoli, fresh or frozen, before. I tried this recipe tonight and it was great! So easy. This will come in handy as a quick weeknight side once the semester starts up again.
Oh, I roast frozen broccoli all the time! It’s a go-to side dish at our house. I usually toss with olive oil, salt and red pepper flakes. Sometimes some garlic if I feel like it.
This is awesome! Since moving to Honolulu 18 months ago I have been paying a lot more attention to what I buy and the prices at the grocery store because everything is more expensive here! To add insult to injury, fresh produce is not only more expensive, it is often already wilting or goes bad quite soon after purchase because it’s spent a week or more on a ship getting here! I love roasted broccoli and frozen is a great alternative, especially here in Hawaii.
YUM! I love Broccoli so much, but I haven’t been able to eat it in years (IBS). I’ll have to make it for my husband who loves Broccoli.
I can’t even believe this. I always thought roasting frozen veggies would make them waterlogged. If this is just as good as fresh it will change my life!!! I have to try this tonight and will try other veggies as well. I’m hoping peppers and onions would work! MMM fajitas without shopping :)
Another idea – instead of (unevenly) drizzling with oil, you could simply pour the oil and spices into the bag it came in and shake! No dishes or waste :D
My favorite thing about frozen veggies is that they don’t go bad, if you can use them as planned!! I love fresh roasted broccoli but now I will try this one too. I add frozen broccoli to a pan and saute it without issues all the time.
Thank you for your site.
Wow! This is definitely an eye opener, “what have I been doing all of my life?!?” Moment!!! Can’t wait to give this a go! Love your blog!
Ooooooo, sounds yummy as all your recipes. Am going to do this. Thank you.
I’m so glad you posted this because I haven’t been eating a lot of vegetables lately and I have been trying to come up with quick easy ways (mostly those microwavable steam vegetables) to up my intake. We used to make your roasted sambal broccoli all the time when we were first married and we love it! Thank you Beth you have inspired us again.
Amazing idea. FYI, Montreal steak spice traditionally is salt, pepper, coriander, red pepper and dill.
Ahhh, that’s coriander in there, not fennel! Thanks for that. :)
Roasting frozen broccoli sounds like a great idea! Every time I roasted fresh broccoli, dealing with the broccoli stalk is a pain.
I do this ALLLL the time! Works great in the toaster over too if you don’t want to turn the oven on just for the brocolli.
I use the organic brocolli florets from Trader Joes, drizzle olive oil, S&P and garlic powder.
I have never roasted frozen broccoli, but I roast frozen brussels sprouts all the time. The frozen 1lb bag is $1,29 at my Whole Foods, cheaper than I could buy fresh here. I roast them using the same process you did for the broccoli.
I roast frozen broccoli all the time as well! It’s an easy food prep hack to make ahead for the week.
This might be a weird thing to ask, but does roasting the frozen broccoli help mask some of that “boiled broccoli” flavor? I hate the taste of steamed or boiled broccoli and that’s why I roast it in the oven. I’m excited to hear that it works with frozen broccoli, but I’m concerned it still mostly will taste boiled. Thanks for the help!
Hmm, I’m not familiar with that boiled broccoli flavor that you speak of, but it definitely does taste different than boiled or steamed broccoli.