Oven roasted frozen broccoli is a great way to cook frozen broccoli.
Using frozen broccoli is an affordable and convenient option when fresh broccoli doesn’t look so great or is too pricey. Of course, if you have access to fresh broccoli – you can use this same recipe. The frozen broccoli will not be quite as firm all the way through as when you use fresh broccoli, but it’s far from mushy and as you can see from the photos, you still get that great browning on the edges.
Recipe for Oven Roasted Frozen Broccoli
Oven Roasted Frozen Broccoli
- 1 lb (454 g) frozen broccoli florets (do not thaw)
- 1 Tbsp canola oil
- 1 tsp lemon herb seasoning
- 1/2 Tbsp lemon juice
- Preheat oven to 425°F. Coat large, rimmed baking sheet with 1 Tbsp oil and place in oven to pre-heat as well.
- Separate any frozen broccoli stuck together and cut extra large pieces in half. Do not thaw broccoli. Toss with remaining 1 Tbsp of oil.
- Spread on hot baking sheet in single layer with a little space between each piece.
- Place in oven and roast for 10 minutes, flip broccoli and roast for another 8-10 minutes as needed.
- Remove from oven, toss with seasoning and splash of lemon juice. Serve immediately.
Nutrition Facts (per serving)
Tips for Oven Roasting Frozen Broccoli
- Do not thaw the broccoli.
- Brush or shake off any ice crystals and cut extra large piece in half if needed.
- Only make as much as you need for your meal. Leftovers are okay, but roasted broccoli is best right out of the oven.
- Do not crowd the pan! Spread out on baking sheet so liquid can evaporate quickly and broccoli roasts not steams.
- Use high heat to get the outside crispy before the insides turn too soft.
- Preheat the sheet pan while you preheat the oven for even quicker, crisper results.
- Add a squirt of lemon juice – a little hint of acid always picks up the flavour and makes things taste fresher.
- Make enough – roasted veggies will shrink – so it will look like you have a lot less when they’re done.
- As a general rule, season roasted veggies at the end of roasting so that your seasoning doesn’t char. This is especially important if your seasoning blend includes herbs.
- My favourite seasonings for roasted broccoli include: Italian seasoning, Cajun seasoning, lemon herb seasoning, lemon pepper finishing salt, hot pepper flakes, Montreal steak spice (my son’s all time favourite), Season All, Parmesan cheese or nutritional yeast
Why Use Frozen Broccoli Instead of Fresh?
Frozen broccoli, like many frozen vegetables are a great choice for price, flavour and convenience. They’re also a nutritious choice. Because commercially frozen vegetables are processed immediately after harvesting, all those nutrients we want are locked in for our benefit. In other words, frozen vegetables are just as nutritious as their fresh counterparts. Keeping frozen vegetables as a staple in our house means we can get half our plate of veggies every day. No excuses.
Don’t get me wrong, I love using fresh broccoli, but sometimes, the stuff in the grocery store doesn’t look very appealing or is really expensive. That’s when I opt for frozen broccoli. It’s always there, the quality is consistently high and if I time it right – I can get it on sale.
Oh and frozen broccoli is so easy to use. It’s already washed, peeled and blanched – so my prep is way easier and my cooking time is reduced. Who doesn’t love that!
How to Store, Reheat & Use Leftovers
Store – Refrigerate leftovers in an airtight container for up to 3 days.
Reheat – Reheat in a 400 degree F oven for 4 to 6 minutes, until heated through. You can also rewarm this broccoli in the microwave until hot.
Freeze – I do not recommend freezing roasted broccoli. It’s safe to do so, but the texture and quality of reheated, frozen oven roasted broccoli won’t be great.
Repurpose – Make extra roasted broccoli and use it for amped up Broccoli Soup.
Do you roast frozen veggies like broccoli? What are your favourite seasoning combinations? I’d love to try other options, please leave a comment below or tag me on Instagram @getgettys and Facebook @GettyStewart.HomeEconomist.