I do not, which is exactly why I am thrilled to report that you can make ROASTED FROZEN BROCCOLI.I bet if you didn’t know the broccoli was previously frozen, you’d never even suspect.As much as I adore roasted vegetables and as ardently as I believe they are the tastiest way to add more veggies to your diet—I cook a pan almost every single night (usually this Roasted Broccoli and Carrots), and we eat the leftovers for lunches and dinners too—I certainly have my nights when it’s getting late, we’re hungry, and I simply do not feel like taking the time to chop vegetables for roasting.They can be pricey, however, so I started to wonder if there is an affordable way to a) keep eating roasted vegetables en masse but b) avoid chopping them myself without c) having to hire a sous chef.After experimenting with a few different cook times, oven temperatures, and techniques, I found a method for roasting frozen broccoli that yields crispy, delicious results that taste very similar to fresh.Key Tips to Making Frozen Vegetables Crispy.With a few easy tips, you can turn a bag of frozen broccoli into hot, crispy vegetables that you’ll want to polish right off of the pan.When you add the frozen vegetables to an already hot sheet pan, it helps them crisp more effectively.When you add the frozen vegetables to an already hot sheet pan, it helps them crisp more effectively.A squeeze of lemon juice livens up the broccoli’s flavor and makes it taste fresh, not flat.A squeeze of lemon juice livens up the broccoli’s flavor and makes it taste fresh, not flat.Occasionally, frozen broccoli can be more nutritious than fresh broccoli because the blanching process it goes through prior to being frozen can kill bacteria, preserve nutritional value, and prevent spoiling.The pop of acid really livens up the broccoli and is key to making a frozen vegetable taste fantastic.The pop of acid really livens up the broccoli and is key to making a frozen vegetable taste fantastic.Not necessary per se, but let’s be honest: Parmesan is delicious on frozen broccoli.Add the broccoli to a mixing bowl and top with the oil, sugar, and seasonings.Remove the baking sheet from the oven, and add the broccoli in an even layer.Bake for 16 to 18 minutes at 450 degrees F until the broccoli is tender and slightly browned.Toss the broccoli with a few tablespoons of your favorite store-bought pesto, and bake as directed.Add freshly grated Parmesan over the top after baking.Accurately measure all the spices for your roasted frozen broccoli.We are loving this frozen chopped broccoli recipe so much, I’ve been roasting at least two bags per week.It’s so quick and easy, I may not go back to using fresh when all I need is a fast vegetable side dish (although this Roasted Broccoli is calling my name).I’m also feeling super jazzed and curious about other frozen vegetables that roast well.I suspect this method would work well for roasting frozen cauliflower without needing to adjust the recipe—you could make a mix of roasted frozen broccoli and cauliflower too.I’ve learned that Roasted Frozen Brussels Sprouts are equally as delicious, and if there’s a different vegetable you’d love to see me tackle, please let me know in the comments below. .

Oven Roasted Frozen Broccoli

I always thought frozen broccoli wouldn’t work well for roasting because it’s just too wet (it is blanched in hot water before freezing), but a couple weeks ago and a friendly commenter mentioned that they roast frozen broccoli all the time and it turns out great (this is why I love to hear your thoughts and experiences).Oven Roasted Frozen Broccoli is officially my new favorite easy side dish.The inside of the broccoli florets maintains a nice level of moisture and a good amount of tooth/bite.I think lemon pepper would be great, as would chili powder, smoked paprika, and cumin.Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top.Toss the florets in the oil and seasoning until everything is evenly distributed (it's okay if a lot of it falls onto the baking sheet, it will be stirred and redistributed again later).Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices.Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired.Notes I make this in small batches of 2-3 servings because it's best right when it comes out of the oven and it's so easy to prepare.Some brands call it “Montreal Steak Seasoning” but it’s basically a really coarse mix of salt, pepper, garlic, and a couple other spices.It’s okay if a lot of it ends up on the parchment instead of the broccoli because it will be stirred later and the seasoning will stick better then (as opposed to now when it’s frozen).Return the sheet to the oven and roast for another ten minutes, or until the edges are browned to your liking. .

How to Cook Frozen Broccoli (No roasting required!)

Here’s the thing about cooking frozen vegetables: if you simply thaw them and serve, they are kind of blah.If you’re buying seasoned or sauced broccoli, you don’t need this recipe.Cook’s Tip: Whether you buy florets or cuts, make sure the only ingredient is broccoli.Thawing it, either in the microwave or giving it a light steam, removed excess moisture.Taking a minute to thaw it before autéing, ensured a much better texture.If you don’t have a microwave, you can thaw frozen broccoli using a steamer.Heat about a half-inch of water in a small pot until steaming.A lot of recipes call for roasting frozen broccoli in the oven.If I’m grabbing a bag of frozen broccoli, I don’t want to be bothered roasting it.This doesn’t make it as crisp as oven-roasted broccoli but it does a good job driving the excess moisture out.Heat some olive oil in a cast-iron skillet or nonstick frying pan.Add lemon zest and juice, salt to taste and you are done!Step Four: Add Cheese or Heat (optional). .


Fresh, green, good for you and easy to cook to perfection are all reasons to eat broccoli.But getting the BEST flavor out of the freezer might be a challenge unless you understand exactly how to cook Frozen Broccoli!This recipe for frozen broccoli is ready in minutes, inexpensive and best of all, EVERYONE WILL ENJOY EATING IT!I’ll give you instructions for how to cook frozen broccoli SIX WAYS !The frozen kind of broccoli has a super long shelf life!All of these spices, herbs, sauces and oils taste good with broccoli and you can pretty safely mix and match:.This is a link to an Best Ever Fettuccini Alfredo recipe, however, just make the sauce and use it for your broccoli or other vegetables!The recipe card at the end of this post gives the instructions for boiling your frozen broccoli so that it will have EXCELLENT flavor.Put 1 quart of water into a saucepan and add 1 chicken bouillon cube and 1 tsp salt.Remove the broccoli from the steamer and put one pat of butter over the top and sprinkle with garlic salt and pepper.Follow the directions for microwave cooking noted below Make a steamer out of heavy duty aluminum foil.Lay three pieces of heavy duty aluminum foil on top of one another and roll up the edges to form a tray large enough to fit on top of your sauce pan Use a knife and carefully poke holes through the aluminum foil.Lay the foil on top of the boiling water that is prepared according to the steaming instructions.Place the frozen broccoli onto the tray and toss it around in the oil with your hands until all the pieces are coated with oil Spread the pieces of frozen broccoli out so that none are touching Sprinkle with season all salt and pepper Give your broccoli a dash of Worcestershire sauce (about 2 tbs) (or soy sauce) and garlic powder too (about ½ tsp).Put ¼ cup water and 1 tbs of butter in the bottom of a microwaveable dish.Cover with plastic wrap but leave a small gap where the steam can escape Microwave on high for 2 minutes and check to see that the broccoli is all hot.You really might enjoy the recipe for my Restaurant style chicken fried rice, it really is right on point and you can add frozen broccoli right to it.Heat your skillet over medium heat Add 2 Tbs vegetable oil and heat till the surface is glistening Add the broccoli all at once Sprinkle ¼ tsp season all salt, pepper, ½ tsp garlic powder and 2 tbs soy sauce over the top.Click the photos for the KITCHEN SPIDER and the STEAMER and you will be taken through to Amazon where you can compare prices and purchase.I do not have this one, but Oxo is a dependable brand and I would trust this one to hold up for a long time.If you want directions for microwave, roasting, stir frying, steaming or cooking in a skillet, please visit the post at www.loavesanddishes.net 5 from 4 votes Print Pin Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4 servings Calories: 161 kcal Author: Wendi Spraker Ingredients 1 quart of water.Remove the broccoli using a large slotted spoon or a kitchen spider as it starts to boil.Place in a bowl and sprinkle with the garlic powder and soy sauce.It is important to taste the broccoli and add the soy sauce and salt and pepper.Nutrition Nutrition Facts HOW TO COOK FROZEN BROCCOLI Amount Per Serving Calories 161 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 35% Cholesterol 30mg 10% Sodium 1247mg 52% Potassium 499mg 14% Carbohydrates 11g 4% Fiber 4g 16% Sugar 2g 2% Protein 5g 10% Vitamin A 1300IU 26% Vitamin C 135.5mg 164% Calcium 82mg 8% Iron 1.4mg 8% * Percent Daily Values are based on a 2000 calorie diet.You travel over land and sea to win a single convert, and when you have succeeded, you make them twice as much a child of hell as you are. .

Best Roasted Frozen Broccoli Recipe

It’s a simple yet vibrant side dish that won’t require you to whip out the cutting board, and roasting the broccoli on parchment makes cleanup a breeze.Just don’t skip the lemon juice—that touch of acidity really helps elevating frozen broccoli from good to fantastic. .

Roasted Frozen Broccoli

Roasted Frozen Broccoli with an Easy Asian Sauce is one of those recipes that happened almost as an accident.I’d just created several broccoli recipes for the cookbook but I wanted something different (since that’s all I’d been eating for months).I adore roasted broccoli, the way it crisps up which adds so much flavor (just like brussels sprouts, amiright?This will give you that wonderful sizzle and start the broccoli not only cooking immediately but releasing its water from having been frozen.And finally, you want to briefly pull the pan out of the oven about five minutes after it first starts to cook.The frozen broccoli will release a lot of water which needs to be poured off (or soaked up with a paper towel, which I’ve found is easiest) so that it can roast and brown instead of steam.We tossed that easy Asian sauce with the roasted frozen broccoli, and we had a winner!I would never have believed that I could make roasted frozen broccoli and have it turn out so delicious.1 tsp coarse salt Easy Asian Sauce 2 garlic cloves,, minced.Once all the water is gone, drizzle the broccoli with olive oil, sprinkle with salt and toss.Return to oven and continue roasting another 10 minutes, or until broccoli is nicely charred to your liking.Toss with cooked broccoli, top with sesame seeds and serve. .

35 Recipes to Make With a Bag of Frozen Broccoli

We opted to jazz the dish up with the addition of broccoli florets, but if you have a different frozen green veggie kicking around the freezer, like sweet peas, or even a bag of spinach in the crisper, feel free to use what you’ve got instead. .

Roasted Frozen Broccoli with Olive Oil and Garlic

If you're like me and you're tired of food waste, a great way to prevent that is to buy fewer fresh veggies but stock up on frozen ones.The convenience is unparalleled - they're already cut and cleaned, and in many cases, you can cook them from frozen.You'll only need a few simple ingredients to make this tasty side dish.To season: I like to use kosher salt, black pepper, garlic powder, and dried thyme.Line a large rimmed baking sheet with parchment paper.Spray the broccoli liberally with olive oil and sprinkle with seasonings.Some bags of frozen broccoli contain, in addition to proper florets, lots of really tiny crumbs.These will burn in the oven, so it's best to throw them out and just roast the florets - larger and smaller ones can be baked together.When I don't want it to release water into a dish, such as with this broccoli quiche, I do prefer to thaw it first and drain it well.If you like spicy food, you can sprinkle the broccoli with ¼ teaspoon of red pepper flakes prior to baking.Try sprinkling the cooked broccoli with bacon bits, grated parmesan, or both!Even though the freshly baked broccoli emerges from the oven nice and crispy, it turns mushy and soggy after spending a night in the fridge.Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. .

O H H B R 3 R

Leave a reply

your email address will not be published. required fields are marked *

Name *
Email *