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.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.Line a baking sheet with parchment paper and place it in the oven.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. .
How to Cook Frozen Broccoli
Stashing a few packages of frozen broccoli means you’ll always have it on hand to whip up a quick side dish.That's why roasting — a technique that uses high heat and draws out moisture — is one of the best ways to cook frozen broccoli.Place the broccoli in a bowl with a little olive oil, salt and pepper and toss to coat.In addition to olive oil, Mayo Clinic suggests avocado, corn or canola.Remove and serve as is, or top with some grated parmesan or a fresh squeeze of lemon juice — or both.Plus, according to a review in International Journal of Gastronomy and Food Science in April 2016, steaming is the best way to cook frozen broccoli and maintain its nutritional quality.To steam frozen broccoli, fill a pot with about an inch of water and place a steamer basket in the bottom.When the water is boiling, put the frozen broccoli in the steamer basket and steam for 7 minutes, or until the florets are crisp-tender.Remove the steamer basket, transfer the broccoli to a bowl and toss with a little olive oil (if desired), salt, fresh pepper and lemon juice.Boiling often leads to overcooked, mushy and wet frozen vegetables that aren't very appealing.Pour in your frozen veg, bring the water back to a boil and set your timer for two to three minutes.Next, add some chopped garlic, a dash of sesame oil, soy sauce and chili flakes to taste. .
Oven Roasted Frozen Broccoli
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).See this recipe used in my weekly meal prep.Why Roast Frozen Broccoli?Roasted frozen broccoli florets will not be quite as crispy as roasted fresh broccoli, but the edges of the florets still develop a nice gentle brown color that gives that slightly smoky roasted flavor.Frozen broccoli can have a lot of ice on the outside, so it’s really important that the broccoli florets are spaced out very well on the baking sheet.What Do You Use to Season Roasted Broccoli?I seasoned my broccoli with Montreal Steak Seasoning (coarse ground salt, garlic, pepper, red pepper), but you can customize the seasoning to be whatever your heart desires.Print Recipe 4.86 from 54 votes Oven Roasted Frozen Broccoli Oven Roasted Frozen Broccoli florets is the fastest, easiest side dish that can go with just about any dinner!frozen broccoli florets ($1.00).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).Roast the broccoli in the fully preheated oven for 20 minutes, then take the baking sheet out and give the broccoli a good stir. .
How to Cook Frozen Broccoli for Fast, Nutritious Dinners
And there's no need to feel bad about cooking with frozen vegetables instead of fresh.Thaw Frozen Broccoli in Hot Water.Blanch Frozen Broccoli in Boiling Water.Cook Frozen Broccoli with Pasta or in Soup.Our Lighter Three-Cheese Mac with Broccoli recipe is a shining example of using the vegetable with pasta. .
How to cook frozen broccoli: Air-fry, roast, microwave and more
Scatter the broccoli on the baking sheet in a single layer; don’t overcrowd or else the broccoli will steam rather than roast.How to air-fry frozen broccoli.Set your air fryer to 400 F and preheat it for about 5 minutes.You can sauté frozen broccoli just as you would fresh broccoli.Let the broccoli sit in the pan for a couple minutes as the water from the broccoli cooks off; resist the urge to toss it too much, so that it actually has the chance to brown.How to steam frozen broccoli.Steaming won’t give you the optimal texture, but it’s a good option if you’re trying to avoid adding fat.Add your broccoli, cover with a lid and let steam for 5 to 8 minutes.How to microwave frozen broccoli.This isn’t our favorite method for cooking broccoli, as it doesn’t really do any justice to the vegetable’s flavor or texture.Add a bag of frozen broccoli to a microwave-safe dish.Now that you know how to thaw, roast, air-fry, sauté, steam and microwave frozen broccoli, put it to use in any of these recipes. .
How to Cook Frozen Broccoli (No roasting required!)
Want to make great tasting frozen broccoli?Start with a bag of frozen broccoli, add garlic and lemon, and you’ll make some really tasty broccoli in a snap!If you take a few minutes (seriously, a few minutes) and add a couple of ingredients, like garlic and lemon, they transform from blah to “I can’t stop eating this!”.Step One: Buying Frozen Broccoli.There are three choices when it comes to buying frozen broccoli: florets, cuts, and seasoned/sauced broccoli.Cook’s Tip: Whether you buy florets or cuts, make sure the only ingredient is broccoli.Step Two: Thaw.How to Thaw Frozen Broccoli in the Microwave.Heat until the broccoli is just thawed.If you don’t have a microwave, you can thaw frozen broccoli using a steamer.Step Three: Saute with Garlic and Lemon.How to Saute Frozen Broccoli.Step Four: Add Cheese or Heat (optional). .
Best Roasted Frozen Broccoli Recipe
You also don’t have to wait for it to thaw out before roasting; the broccoli will get nice and crispy even if there are some frozen bits still attached.Feel free to sprinkle with a little granulated sugar before popping into the oven to really help with the caramelization, or throw the broccoli under the broiler after topping with the cheese to let it melt and make the broccoli develop even more texture and flavor. .
How to Cook Frozen Vegetables
The bottom line: DON’T defrost frozen vegetables before you prepare them and add them to your meals.Pour your bag of frozen vegetables into a skillet over medium-high heat Add one tablespoon of olive oil (or cooking oil of your choice) to the pan and stir Cook, uncovered, for 5-7 minutes, until heated through, stirring occasionally.Grilling vegetables is perfect for backyard barbecues or family dinners during Summer vacation.Pop your frozen veggies into some tin foil or a vegetable basket with a little bit of olive oil Place them on the grill and cook on a medium to medium-high heat Stir or flip the vegetables throughout cooking to avoid sticking or charring.Baking or roasting your frozen vegetables is another option for easily prepared additions to any meal.Once your basket or sieve is in place, add your frozen vegetables and then cover the pot or pan with a lid.Watch your veggies closely – the may cook faster than you expect and nobody likes army green broccoli!Doing any of these can take away the flavor, texture, and important nutrients that make frozen vegetables so great.Frozen vegetables are an easy way to add healthy elements to more than just your lunchbox or plate at the dinner table.Since they can be prepared easily, and portioned out and saved for later, you can have frozen veggies at every meal of the day – yes, even breakfast!If not, you can get freezer burn on your vegetables, which doesn’t make them unsafe to eat, but it can affect the way that they taste and their texture.We recommend using reusable glass or freezer proof plastic containers to lock out air.It’s true that frozen vegetables are convenient, but that doesn’t mean they have to be used in boring meals, and there’s no reason to delegate them to the corner of your plate!There are lots of options for different vegetables in the freezer aisle, and plenty of ways for you to incorporate them into any kind of recipe.If you’re ready to dive deep into the world of frozen vegetables, we’ve got lots of tips for you! .
4 Cooking Mistakes You're Probably Making With Frozen Vegetables
If a vegetable is in season or on sale as fresh, or if you’re going to be cooking with it within a day or two or whipping up a crudité appetizer, it could be the right purchase at the time.However, for when you’re looking to keep veggies on hand for easy, spontaneous weeknight meals, or you want to get a better bang for your buck, frozen is totally the way to go.Still, there’s a chance you could be making a few common mistakes when cooking frozen vegetables, which can leave your dish tasting lackluster.“Because they are small pieces (compared to a big beef or pork roast, for example) as long as they reach a minimum internal cooking temperature of about 135/140*F they are safe to eat,” she says, meaning defrosting isn’t required.“Frozen herbs can be a wonderful flavor booster but they can't be defrosted and then used - they lose their structure during the freezing process so be sure to add them directly to hot foods such as soups, sauces and cooked pasta,” she says.However, in some cases, you may want to fully defrost and remove the liquid from the frozen vegetable to avoid making your dish watery, Amidor says.Frozen vegetables can vary in cooking time, so don’t assume all types of veggies can be treated the same.For smaller pieces, or thinner or softer foods, they will have a quicker cooking time (think pea-carrot mixture),” says Amidor.It’s also helpful to add a splash of water to these smaller foods, like peas and corn, for more even cooking, says White. .