Surprise! Roasted frozen broccoli is browned, crispy, and not mushy. This easy recipe takes about 40 minutes from start to finish.
Frozen vegetables are a lifesaver. A great way to prevent food waste is to buy fewer fresh veggies but stock up on frozen ones. The convenience is unparalleled - they're cut and cleaned, and in many cases, you can cook them from frozen. Most importantly? You can crisp them up in a hot oven. My concern was that they would turn out mushy, but they consistently turn out browned and crispy.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Frozen broccoli florets: They typically come in 1-pound bags, so get two of them if you want to make the recipe as written.
- Olive oil spray: A convenient way to evenly coat the florets.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. If you like spicy food, add ¼ teaspoon of red pepper flakes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Spread frozen broccoli florets evenly on a rimmed, parchment-lined pan. Spray them liberally with olive oil and sprinkle them with the seasonings.
Bake the broccoli at 425°F until browned, about 30 minutes. Serve immediately.
Recipe Tips
- Some bags of frozen broccoli contain lots of tiny crumbs along with the florets. These will burn in the oven, so it's best to throw them out and just roast the florets - larger and smaller ones can be baked together.
- I bake the broccoli in a 425°F oven for about 30 minutes. However, since oven temperatures vary, yours might take longer or shorter. Start checking after 20 minutes, and be prepared to keep the broccoli in the oven for up to 40 minutes.
- When you spread the frozen broccoli on the baking sheet, make sure the florets are in a single layer and aren't crowded. If they're piled up, the steam from thawing will get trapped, causing sogginess. If needed, use two baking sheets and rotate them midway.
Recipe FAQs
There's no need to thaw the broccoli. Just like in this roasted frozen cauliflower, you should bake it frozen.
Yes. I find the spray convenient, but it's fine to drizzle olive oil over it and use your hands to ensure it's well coated.
This usually happens when there's excess moisture, either from ice crystals in the bag or from crowding the baking sheet. Spread the florets as much as possible in the pan to encourage evaporation and browning.
This is one of those rare recipes where I don't recommend keeping leftovers. Even though the freshly baked broccoli comes out of the oven nice and crispy, it turns mushy and soggy after spending a night in the fridge. So, try to only make as much as you can eat right away.
If you must store leftovers, keep them in an airtight container in the fridge for up to three days. Layer the container with paper towels, as shown in the image below, and replace them daily. Reheat the leftovers uncovered in a 350°F oven until heated through. I don't recommend freezing the leftovers.
Serving Suggestions
Since I roast the broccoli in a 425°F oven, I like to serve it with a main course that can be cooked in the same oven, such as any of the following:
- Chicken leg quarters
- Parmesan-crusted chicken
- Baked cod
- Rack of lamb
- Baked white fish
- Blackened salmon
- Baked salmon
The photo below shows frozen broccoli and cauliflower that were baked alongside salmon at 425°F. I baked the salmon frozen, and both needed about 25 minutes in the oven.
Recipe Card
Crispy Roasted Frozen Broccoli
Video
Ingredients
- 2 pounds frozen broccoli florets
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Arrange the frozen broccoli florets in a single layer on the prepared baking sheet. Don't thaw them first. Liberally spray them with olive oil, then sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.2 pounds frozen broccoli florets, Olive oil spray, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme
- Bake the florets until browned and crispy, about 30 minutes. Start checking after 20 minutes and be prepared to bake for as long as 40 minutes - it all depends on the size of the florets and on how hot your oven runs. Serve immediately.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Some bags of frozen broccoli contain, in addition to proper florets, lots of really tiny crumbs. These will burn in the oven, so it's best to throw them out and just roast the florets. Larger and smaller ones can be baked together.
- To prevent sogginess, make sure the florets are in a single layer and aren't crowded. If needed, use two baking sheets and rotate them midway.
- I don't recommend keeping leftovers. Even though the freshly baked broccoli comes out of the oven crispy, it turns mushy in the fridge. If you must store leftovers, keep them in an airtight container in the fridge for up to three days. Line the container with paper towels to absorb excess moisture and replace them daily. Reheat the leftovers uncovered in a 350°F oven. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
