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)
I am making this AGAIN this week- just can’t get enough!! So I had to include it in my sunday weekly menu plan post – http://www.bostongirlbakes.com/2016/02/28/sunday-meal-plan-week-1/
too tasty not to share!
Made this as a side to go with the red pepper wonderpot for dinner. Sooooo good. Love having another option besides steaming/boiling
A winner for a fast easy healthy side! My husband said why don’t we make this every week…SCORE.
Glad I found your website recently. Thank you for the great ideas & recipes.
A thankful new mom.
I like broccoli anyway, but this has just become my new favorite way to fix it. Easy, fast, and delicious. I used a homemade Moroccan spice blend plus a little salt, and it was terrific. Thanks for another winner, Beth.
I like this better than fresh broccoli roasted. If I use fresh broccoli, I think I’ll blanch it before roasting. I seasoned it with a combination of salt, pepper and garlic powder.
Yummo! Thank you Beth! I love roasted vegetables and never knew I could use frozen. I added lemon pepper seasoning to mine. :)
It’s really good with fresh lemon juice drizzled over the top too.
I roast frozen broccoli all the time in olive oil, garlic, salt, and cayenne flakes and it’s delicious! I’ve never thought to try the steak seasoning though…I am sure that’s great!
Just made this for the second time! Huge hit for my family – especially me. Much better than steamed broccoli mush and super easy. There was a little too much steak seasoning for my taste, but that is easily adjusted.
THANK YOU FOR THIS! Like you, it never occurred to me that I could put frozen veggies in the oven without it being a soggy mess – I always just put them in soup or steamed them (or, my knockoff version of steaming – boiling in 1/2 inch of water with some red pepper flakes tossed in). I loooooovvvve roasted broccoli but rarely bothered with it because fresh broccoli tends to be expensive here for all but 3 weeks in the summer (NY), and also it’s a mess to cut up a head of broccoli with the green bits that go everywhere! I just roasted a $1 one-lb bag of frozen florets the other day with great success! (I also tossed in some purple carrots that I got at the greenmarket and had sliced and frozen….because like every time I go to the greenmarket, my eyes are bigger than my fridge and I overbuy. Despite them being ridiculously freezer burned after only 3 weeks because I am not an industrial machine that can flash-freeze things, they turned out great!) Thank you, thank you, thank you! You have drastically changed our dinners here with this post. More broccoli! Woo!
I just tried this for the first time yesterday! I discovered that frozen brussel sprouts turn out pretty decent roasted (and are WAY cheaper than fresh) so I figured I’d give frozen broccoli a try. Sure enough it was DELICIOUS! And so easy! :)
Wow, thanks for sharing. I thought the same thing and when I did use frozen broccoli I would thaw it out first. I’m so happy I could scream!!!
I rarely buy frozen vegetables except for peas, because of texture/water and I’ve always been unhappy with results, but will give this method a try as like others, sometimes the fresh broccoli is not good quality or more than I care to spend.
NOW, about those stalks, though. Sometime last summer, on http://www.thekitchn.com, there was a post about eating the stalks and I was so amazed at how many people commented that they preferred the stalks that I tried them myself. I really, really loved the stalks! You cut off the bottom inch or so, lightly peel and chop like medallions or shred the remainder of the stalk. I roast the “medallions” with the floret or stir fry them. If I shred, I make a broccoli slaw – and if you like broccoli slaw (packaged), it is made from the stalks. At any rate, if you are throwing out stalks from the frozen bag, you might consider giving them a try.
Huh, I always thought the frozen stuff would be too wet to roast, too! Do you think this would work with cauliflower as well?
Judging by the comments people left on Facebook, both cauliflower and Brussels sprouts work great! I can’t wait to try both.
I totally roast frozen broccoli too. I love to do half a bag of broc and half a bag of cauliflower together. Just kosher salt and olive oil usually, at 450 degrees. Maybe I’ll get brave and try different seasonings next time, but it’s just so good plain. And soo easy!