Roasted Frozen Broccoli is the ideal way to enjoy this freezer staple. Perfectly tender with crisp ends and no mushy texture that frozen veggies get a bad wrap for! Plus, it takes just 5 minutes to prep, cooks up in 20, and makes for the perfect vegetable side to any meal.

Roasted frozen broccoli in a white bowl with a serving spoon. There is a plate with forks and glasses of water next to the bowl.

You can roast frozen veggies! Who knew?

It was honestly something I didn’t think was possible until last year when I was trying to throw together dinner on a Friday night. The cupboards were looking a bit sparse and all I had on hand for a veggie was some leftover frozen broccoli I had bought for making my Teriyaki Broccoli Chickpea Stir Fry. I threw the frozen broccoli in to roast and, WOW, I was pleasant surprised how amazing the texture turned out!

Frozen veggies are an amazingly handy and budget friendly freezer staple. They make enjoying out-of-season vegetables possible (since they are frozen at the peak of freshness) and are already prepped, so you can just toss them into meals without cutting. However, frozen veggies are blanched before freezing and they are often known for for having a bit of a mushy texture when cooked. But not here! Not with this recipe for Roasted Frozen Broccoli!

When done right, roasted frozen vegetables can be the perfect easy side to just about any meal. I have perfected how to roast frozen broccoli so that you can enjoy it all whenever! Done in less than 30 minutes with basically no hands-on work, this recipe makes adding a vegetable to dinner super easy!

Bonus: it is plant based, vegan, Paleo, Whole30 friendly, gluten free and all that jazz….so it is perfect to enjoy regardless of your eating style.

Frozen broccoli florets on a baking sheet with parchment paper

Can I roast other frozen vegetables?

Yes! This method will (more or less) work for most frozen veggies. You may need to alter the roasting time a bit (which means keeping a close eye on your veggies while they are in the oven), but I have found this approach of dry roasting before seasoning method gives these frozen veggies the best texture.

How do you prevent the frozen broccoli from turning out wet and mushy?

The magic is all in that pre-seasoning dry roast! Frozen broccoli has a high water content that we need to cook off before locking in flavor with oil and seasoning. So while it is tempting to cut corners and just toss the frozen broccoli in the oil and seasoning, DON’T SKIP THE PRE-ROAST!

Another vital step in having the best Roasted Frozen Broccoli is not crowding the florets. When the broccoli is crowded on the baking sheet, the florets will steam instead of roast….so be sure to give those florets their space!

Can I just skip pre-roasting the frozen broccoli and just toss it in oil?

I have seen recipes that toss the frozen broccoli straight out of the freezer. And I have tried it. While the broccoli comes out okay, I find that pre-roasting before adding the seasoning helps for it to have a as-close-to-fresh texture as possible.

What seasonings should you use for this roasted broccoli?

I kept this recipe simple and used just oil, salt and a little garlic powder. But feel free to jazz it up!

Other seasonings that work well on broccoli are pepper, chili powder, paprika, and cumin. Sprinkle the cooked broccoli with some grated cheese or a squeeze of lemon juice!

Important tips for making the perfect Roasted Frozen Broccoli

  • Consider the size of your florets. Frozen broccoli florets come in many different sizes and some are cut smaller than others. If your broccoli florets are quite small, you will probably only need to roast them for 3-5 minutes after seasoning with oil and salt. Just keep a close eye on them so you don’t end up with burned broccoli.
  • Don’t skip the dry roast. This helps to cook off the high water content in the frozen broccoli before adding the seasoning.
  • Don’t crowd your florets on the baking sheet. Crowding them will result in your florets steaming versus roasting. If you don’t have a big enough baking sheet, use two baking sheets instead.
Roasted frozen broccoli on a baking sheet

Other broccoli recipes you will love!

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Roasted frozen broccoli on a serving bowl with a spoon.
20-Minute Roasted Frozen Broccoli served in a white plate
5 from 12 votes

20-Minute Roasted Frozen Broccoli

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Roasted Frozen Broccoli is the ideal way to enjoy this freezer staple. Perfectly tender with crisp ends and no mushy texture that frozen veggies get a bad wrap for! Plus, it takes just 5 minutes to prep, cooks up in 20, and makes for the perfect vegetable side to any meal.

Ingredients
 

  • 16 ounces frozen broccoli florets
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Instructions
 

  • Preheat oven to 450℉ and line a large baking sheet with parchment paper or a silicone baking mat.
  • Place frozen broccoli florets on the baking sheet. Spread them out so the florets have lots of space. Crowding the florets will result in steaming instead of roasting, so give 'em their space! If you need to, divide the florets between two baking sheets.
  • Roast for 10 minutes. Roasting the frozen broccoli prior to adding oil and seasoning allows the water to cook off first.
  • After 10 minutes, drizzle with oil and season with salt and garlic powder. Use tongs to toss the broccoli.
  • Return the broccoli to oven and cook for 8-10 more minutes depending on the size of your florets (see notes) or until the ends of the broccoli are starting to turn golden brown.

Notes

  • Consider the size of your florets. Frozen broccoli florets come in many different sizes and some are cut smaller than others. If your broccoli florets are quite small, you will probably only need to roast them for 3-5 minutes after seasoning with oil and salt. Just keep a close eye on them so you don’t end up with burned broccoli.
  • Don’t skip the dry roast. This helps to cook off the high water content in the frozen broccoli before adding the seasoning.
  • Don’t crowd your florets on the baking sheet. Crowding them will result in your florets steaming versus roasting. If you don’t have a big enough baking sheet, use two baking sheets instead of one.
Calories: 86kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 328mg, Potassium: 361mg, Fiber: 3g, Sugar: 2g, Vitamin A: 706IU, Vitamin C: 101mg, Calcium: 54mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.