Roasted frozen broccoli is surprisingly good! It's browned, crispy, and not mushy in the least. This easy recipe will take you about 40 minutes to make.
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: You can drizzle the florets with olive oil and mix it in with your hands if you prefer, but spraying is the most convenient. Melted butter is another tasty option.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. If you like spicy food, sprinkle the broccoli with ¼ teaspoon of red pepper flakes before baking.
- Yummy variation: Sprinkle the finished dish with bacon bits, grated parmesan, or both!
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 the broccoli liberally with olive oil and sprinkle it with the seasonings.
Bake the broccoli in an oven preheated to 425°F until browned in spots. This should take around 30 minutes. Serve immediately.
Recipe Tips
- Some bags of frozen broccoli contain lots of tiny crumbs in addition to 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.
- There's no need to thaw the broccoli. Just like in this roasted frozen cauliflower, you can bake it frozen.
- I bake the broccoli in a 425°F oven for about 30 minutes. However, since oven temperatures vary, yours might take more or less time. Start checking after 25 minutes, and be prepared to keep it in the oven for as long as 40 minutes.
- This is one of those rare recipes where I don't recommend keeping leftovers. Even though the freshly baked broccoli emerges from 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 and reheat them uncovered in a 350°F oven. I don't recommend freezing the leftovers.
Serving Suggestions
This is a truly versatile side dish that goes with anything. But since I bake it in a 425°F oven, I like to serve it with a main dish I can cook in the same oven, such as:
Recipe Card
Roasted Frozen Broccoli Recipe
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.
- Liberally spray the florets with olive oil, then sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
- Bake the florets until they are browned and crispy, for about 30 minutes. Serve immediately.
Notes
- 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.
- This is one of those rare recipes where I don't recommend keeping leftovers. Even though the freshly baked broccoli emerges from 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 and reheat them 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Luzia Morrow says
I will try it this evening. How can I rate something that has not been tried?
Vered DeLeeuw says
Hey Luzia,
Happy Friday! The link for reviewing the recipe is meant for those who tried it. Hope you like it!