Growing up, we always had boiled frozen broccoli. It was so awful. It didn’t matter what was done to it – cheese sauce or Lawry’s Seasoned Salt, it was mushy and disgusting. I did everything in my power to avoid eating it.
Fast forward to my first kid (almost 20 years ago). I pretended to like it to set a good example for him. Over time, I did grow to like it stir fried and eventually, roasted.
Oven roasted broccoli was a revelation! It’s so good, I can eat the whole pan! I’ve been roasting fresh broccoli for years now, but have been bothered by the amount of waste and time it takes to break down a head (or two) of broccoli.
Since I try to meal plan for a whole month at a time, fresh produce doesn’t always work. Alternatively, I keep bags of frozen broccoli, cauliflower, green beans, and peas on hand.
So what about roasting frozen broccoli (or cauliflower)? It works! And my oldest could eat a whole pan of it, too!
Spread the frozen florets on a rimmed baking sheet. Drizzle it with oil and sprinkle it with salt.
Bake in a preheated 400° oven for 20 minutes.
- 1 bag frozen broccoli florets
- 1T oil
- 1t salt
- Preheat oven 400°
- Toss broccoli in oil and salt to coat
- Spread in single layer on baking sheet
- Bake for 20 minutes
- Pro Tip: Make sure you buy florets so you don't get a bunch of stem slices.