Roasted Frozen Broccoli

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Yes, you CAN roast frozen broccoli — straight from the bag, no defrosting necessary. Trust me, this healthy cooking hack for roasted frozen broccoli will save you so much time and money!

If you’re like me, you live for life hacks… especially in the kitchen. Anything that makes living a healthy life a little easier is a win in my book.

Frozen broccoli on baking sheet.

I often buy pre-chopped veggies to save time in the kitchen (FYI: Trader Joe’s is an awesome spot for this!), but until recently I sort of avoided buying frozen veggies because I would much rather eat roasted vegetables packed with flavor than soggy, steamed vegetables. 

Well, let me introduce you to my newest little cooking hack: roasted frozen broccoli.

I don’t know why it took me so long to figure this little trick out, but a couple months ago I realized that you can roast frozen broccoli and my world was changed.

Roasted Frozen Broccoli

Of course the texture isn’t exactly the same as roasting fresh broccoli florets, but the frozen broccoli florets still get a little crispy and I honestly don’t mind that the texture is a bit softer — especially when you consider the fact that there is almost no prep work at all. I mean all you have to do is preheat your oven, dump the bag of frozen broccoli on a pan, add a little oil (you can use spray oil for this) and some seasonings, and you’re ready to roast.

Roasted frozen broccoli in a bowl

If that doesn’t make your day, I don’t know what will. Kidding!

Also, frozen vegetables are awesome for a number of reasons…

  1. They are super affordable.
  2. They are frozen when they’re at their peak freshness, so they’re packed with nutrients.
  3. Since they’re frozen, you don’t have to stress about eating them within X days of buying. And you can keep a few bags in your freezer for emergencies. 

So far I’ve tried this roasted frozen veggie hack with broccoli and cauliflower and it works great with both, but for whatever reason I think the roasted frozen broccoli is better, probably because it crisps up a bit more. I’m not complaining because we all need more green veggies in our lives, right? 

Roasted frozen broccoli in a bowl with gold fork.

Feel free to have fun with this recipe and try it with different vegetables, a different oil/fat, different spices — the options are really endless. For the seasonings you can keep it uber simple with a few liberal shakes of sea salt and pepper, which is what I usually do, or get fancy and add on some additional spices like garlic powder, onion powder, curry and/or cayenne. Obviously you don’t have to use all of these. Just pick your favs.

Roasted frozen broccoli on a baking stone

If you make this roasted frozen broccoli be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers!

Roasted Frozen Broccoli

4 from 7 votes
Yes, you CAN roast frozen broccoli — straight from the bag, no defrosting necessary. Trust me, this healthy cooking hack will save you so much time and money!
Bowl of roasted broccoli.
Prep Time 3 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 2

Ingredients

  • 1 16 oz bag frozen broccoli florets
  • 1 Tablespoon avocado or olive oil, or spray
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • Additional seasoning options: onion powder, garlic powder, cayenne pepper, curry powder

Instructions
 

  • Preheat oven to 400°F. Empty bag of frozen broccoli florets onto a baking sheet or stone. If you're using a baking sheet you can line it with parchment for easy clean-up. Drizzle oil over broccoli, add seasonings and toss to combine. Place in preheated oven and roast for 25-30 minutes, tossing once at the 15-minute mark. Remove from oven and serve warm.

Notes

Be sure to get the frozen florets. Frozen chopped broccoli includes the stems, which is fine if that’s what you like, but I prefer the florets.

Nutrition

Serving: 2cups Calories: 124kcal Carbohydrates: 12g Protein: 7g Fat: 8g Saturated Fat: 1g Sodium: 532mg

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

 

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Recipe Rating




    15 comments
    1. Melissa
      March 25, 2020 AT 7:59 pm

      5 stars
      Did this with a frozen ‘California blend’ (broccoli, cauliflower, and carrots) and it came out great!!

      1. Brittany Mullins
        March 26, 2020 AT 3:04 pm

        Yay!! So glad it turned out for you!! Thanks for trying this method and for coming back to leave a comment and star rating. I so appreciate it. <3

    2. Tracy
      March 23, 2020 AT 5:05 pm

      5 stars
      Works well with frozen green beans and frozen cauliflower, too!

    3. Kelsea Cole
      December 22, 2019 AT 5:45 pm

      5 stars
      This hack has made my life so much easier. Will be doing this so much more often!!!

      1. Brittany Mullins
        December 23, 2019 AT 12:23 pm

        Woot Woot!! That makes me so happy to hear, Kelsea. 🙂 And thanks for coming back to leave a comment + star rating. I so appreciate it!

    4. Moe
      January 13, 2019 AT 2:30 am

      Didn’t know. Mind blown. Worth.

    5. Brittney
      November 15, 2018 AT 9:23 pm

      4 stars
      Just a tip for everyone, it helps if your veggies crisp up even more if you throw some olive oil on your baking sheet and let it heat up BEFORE you add your veggies. Do that for about ten minutes and you’re good to go! I also used salt free Mrs’Dash to season. Came out great.

      1. Brittany Mullins
        November 16, 2018 AT 7:40 am

        Ohh! I love this tip, Brittney. Thanks so much for sharing.

Parchment paper lined with protein balls.

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