Roasted frozen broccoli is the fuss-free vegetable side dish you’ve been dreaming of. There’s no chopping or defrosting and it’s simple to customize with your favorite seasoning blend. Below we’ll show you how to cook it in your oven or toaster oven.
Let’s start with the important stuff – how does roasted frozen broccoli taste? Surprisingly, it’s pretty darn delicious.
To me, the taste and texture are a cross between roasted and steamed broccoli.
The florets are cooked all the way through without being soggy or mushy. Larger pieces even have a little toothy texture.
While there are less crispy or crunchy bits than with our toaster oven-roasted broccoli it does have lots of flavor thanks to the olive oil and seasonings.
Lately, I’ve been pairing this frozen veggie trick with our quick baked potatoes. I just add the broccoli after the potato halves have cooked for about 15 to 20 minutes (depending on how large they are).
Topped with cheddar cheese, salsa, and a big dollop of Greek yogurt it makes a great lunch!
Served as a simple side dish or piled on a fluffy baked potato, this roasted frozen broccoli is a tasty way to eat your veggies.
- 8 ounces frozen broccoli florets (do not thaw)
- 1 to 1½ teaspoons Olive Oil
- 1/4 teaspoon seasoning blend like Trader Joe’s 21 Seasoning Salute (*See Note)
- Salt and Pepper, to taste
- Preheat your oven or toaster oven to 400°F. For toaster ovens, use the BAKE setting.
- Pile frozen broccoli in the center of a sheet pan. Drizzle with oil and sprinkle seasoning blend, salt, and pepper over the top. With clean hands, toss broccoli to coat evenly.
- Arrange in a single even layer, making sure there is some space between the florets.
- Cook broccoli until the side facing the pan begins to brown, about 12 to 15 minutes.
- Carefully remove the pan and stir or flip the broccoli. Return to the oven and cook until fork-tender with roasted bits on the ends, about 5 to 10 minutes more.
- Taste broccoli, adjust seasonings as desired and enjoy!
Watch your broccoli, not the clock - As frozen broccoli brands differ and ovens vary, you may need to adjust the cooking time. Check on your broccoli early the first few times you cook it and take note of any changes you need to make for your specific oven.
Convection Toaster Ovens - Reduce the temperature to 375°F. Begin checking the first side after 10 to 12 minutes. Flip the broccoli and continue cooking for 5 to 7 minutes more.
Convection Troubleshooting - If you’re finding the broccoli is browning too fast and the inside is cold, try reducing the temperature to 350°F. and increase the cooking time as needed.
Seasoning Ideas - We’ve tried Trader Joe’s 21 Seasoning Salute, Italian Seasoning, Old Bay, and Everything Bagel Seasoning. Powdery parmesan cheese (the kind in the green shaker can) is another great option.
- Once the broccoli is cooked, you can enjoy it plain or topped with fresh lemon juice and grated parmesan.
- To make pizza-style broccoli, dollop marina sauce onto the cooked broccoli and sprinkle with shredded mozzarella cheese and your favorite pizza toppings. Return to the oven for a few minutes to melt the cheese.
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Nutrition Information:Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 49Total Fat: 2.3gSaturated Fat: 0.3gCholesterol: 0mgSodium: 172mgCarbohydrates: 4.3gFiber: 2.8gSugar: 1.5gProtein: 1.5g
Step-By-Step Photos and Tips
Begin by preheating your oven or toaster oven to 400°F. In our traditional oven, I like to use the middle rack.
If you’re using a toaster oven, adjust the cooking rack to the bottom placement and select the BAKE setting.
Next, grab a bag of frozen broccoli florets, your favorite seasoning blend, and some olive oil (grapeseed oil, or avocado oil work great too).
Pile the frozen broccoli in the center of a sheet pan. Drizzle with the oil and then sprinkle with the seasoning blend, salt, and pepper. With clean hands, toss broccoli to coat evenly.
Once everything is well coated, take a minute and spread the florets out leaving some space between each piece.
Cook broccoli until the side facing the pan begins to brown. For large florets like the ones pictured, this usually takes us about 12 to 15 minutes.
Use oven mitts to carefully remove the pan and flip the broccoli. Return the pan to the oven and cook until fork-tender with dark roasted bits on the ends, about 5 to 10 minutes more.
Let the broccoli cool for a few minutes. Then give it a taste, adjust the seasonings as desired, and dig in!