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 made this Broccoli and I added some more of my own seasoning, and it turned fabulous. Thank you for this recipe.
Believe it or not, a teeny-tiny touch of sugar sprinkled on top of the Broccoli takes the dish from delicious to gourmet. The sugar caramelizes when cooked and it makes the broccoli seem like it was fresh to start out. I use less than 1/2 tsp.
Do you have to use parchment paper? Can you just put right on the roasting pan
You don’t have to use parchment. It helps for an easy clean up. The broccoli will roast just as well directly on metal. Though a touch faster, so keep an eye on it. XOXO -Monti
I highly recommend adding parm to this recipe! This was the first recipe I made in my first apartment, I served it alongside rotisserie chicken and some Italian bread. I used a “garlic and herb” seasoning and then sprinkled with Parmesan cheese after taking it out of the oven. My only regret was not making more of it, my partner and I devoured the whole 1/2 pound easily. I would probably make a whole 1 pound bag next time for the two of us–it’d be better for our bodies and wallets to fill up on greens than on meat or carbs. This is my new favorite way to eat broccoli, and I’m positive I will be making it frequently!
Hi, I’ve been “roasting” frozen broccoli for years. I used quotation marks because I don’t really roast it. I thaw mine first in the microwave, then squeeze out as much water as possible. At this point, it’s almost as if it were already cooked, it doesn’t need roasting.. So I put it on a parchment lined baking sheet, spray it with a bit of oil, sprinkle with a bit of salt and garlic power and put it under the broiler until it’s charred and slightly crispy. Works every time.
Flash frozen veggies still have their nutrients, unlike fresh that does not get to the table in a timely manner. Once picked a vegetable starts losing its nutrients. The more quickly they are frozen the nutrients are sealed in. Going to try this recipe tonight. May add feta or parmesan cheese.
Thanks for this helpful recipe! I’ve been making it with Ghee instead of olive oil, and a no-salt organic seasoning from Costco where we get our frozen broccoli and the Ghee too; my husband and I both love it and have now made it a main side dish to replace potatoes.
I wasn’t expecting it to be good! It wasn’t…..IT WAS AMAZING!!!!! I ate the entire bag by myself!!!
Thanks so much, Beth! Couldn’t be simpler or more economical. I mixed the roasted broccoli with cooked brown rice, added a bit of grated parmesan, and called it a meal. Delish!
A perfect accompaniment to the Classic Baked Ziti.
I made this recipe and it was absolutely delicious!
I meant panko* bread crumbs
I was getting so sick of making steamed broccoli. I eat broccoli because I want the nutrients, but I don’t often enjoy it. I have another roasted broccoli recipe but it calls for Pannonia bread crumbs and isn’t nearly as good as this. This is the BEST one and what a great way to spruce up frozen broccoli! It’s my go to now and it’s craveable! :)
I google up this recipe to double check my temp. And time. So delicious every time and my kids love it!
I’m tempted to let the frozen broccoli thaw out a bit at room temperature…Would that be ok..
Yes, that would be fine!