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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Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Chef's Knife
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)
We love roasted broccoli in our house (even my 5 year old likes it!). I have found the frozen broccoli makes it much easier for us to eat whenever we would like. We roast ours with olive oil, salt, pepper, garlic powder (or minced garlic), parmesan and panko. YUM!!!
This is kind of game changer for me. I’ve avoided frozen broccoli… always… since being forced to eat frozen and microwaved mush as a kid. Honestly, I just thought that was how broccoli was until I “discovered” steamed this year. I will have to try it.
I found a similar recipe elsewhere a few weeks ago and made it as one of my veg dishes for Christmas dinner. Fantastic! Will be sure to try the Montreal seasoning next time.
You can also do this with frozen brussels sprouts–don’t thaw, just toss with olive oil and a little kosher salt. They take a little longer than the broccoli, but so worth it.
Yum, frozen brussels sprouts are yummy roasted in this manner, too. I am going to try frozen asparagus this way too! I really enjoy your blog, best to you in 2016
Sounds simple and delicious. Have you considered using an olive oil sprayer? Might give better coverage than drizzling…
You can do the same with Brussels sprouts!
I was just wondering this. Thanks for the info!!!
Would it be easier to toss the broccoli, olive oil and spices in a bowl first for even distribution?
This is wonderful to hear. My 2yr old daughter LOVES roasted broccoli but we don’t always have fresh on hand. I will try frozen! She has disdained frozen broccoli in the past – but it’s always just been microwaved/steamed I think, not roasted. Will definitely be giving this a try.
WHAT. You just changed my life. I do roasted fresh broccoli all the time, but you’re right about it not being cheap! I just assumed frozen wouldn’t work, I can’t wait to try it! We sprinkle it with lemon juice/zest and parm after roasting, it’s amazing. I like it SUPER roasted, almost burnt!
Looks delicious! I’m trying to eat better for 2016 and this will be a great start!
Tania
love roasted broccoli! I can’t believe I”m saying that since I hated broccoli a year ago. The only problem is, when I buy the frozen stuff, I’ve found half of the bag is of chopped stems instead of florets. Got any go-to brands?
I usually just use the store generic brand, BUT you have to read the label carefully. You have to make sure to get the bag that says “florets”. If you get regular frozen chopped broccoli, it will be half stems. :) I went through the same thing as you until I realized the bags actually labeled differently. :)
What a great idea! Love to buy frozen broccoli and this will become a favorite! Thanks for sharing. Pinned!
My family loves roasted broccoli with just some sea salt and crushed chili flakes – a little bite with the sweetness the roasting brings out makes such a treat!
Good idea, seems to me this would work with other frozen veggies.
Great idea! I’ve been buying fresh veggies thinking the same thing.
Gonna try this out tonight! :9